I know it’s not Christmas yet, but these roast potatoes are a wonderful side each day of the year.
Who can resist crunchy golden potatoes, baked to perfection? They are really not difficult to prepare, just a few simple tricks make sure they are a winner each time.
Boiling the potatoes first and then shaking the pan gives them coarse edges and this delivers that crunchiness. Covering them with hot oil (preheated in the baking dish) helps too. I like to experiment with extra flavors, like roasted garlic and fresh rosemary sprigs.
All you need to do is serve potatoes these with a generous sprinkle of course sea salt and maybe some mayonnaise on the side. Make sure to make enough, because they reheat quiet well.
2 ¼ lb floury potatoes, peeled and cut into even chunks
course sea salt
- Preheat oven to 400F (200C). Place a big baking dish or roasting pan with 3-4 tablespoons olive oil in the oven to preheat.
- Cook the peeled potatoes in salted water for 8 minutes. Drain, then shake the pan to give the potatoes rough edges.
- Take the baking dish from the oven and cover the boiled potatoes in the hot oil. Be careful! Make sure all potatoes are coated and have enough room in the dish; they shouldn’t be on top of each other.
- Sprinkle over pepper and course salt. Bake in preheated oven for 45-50 minutes, or until golden brown. Each oven is different: make sure they don’t burn and leave a little longer if they’re too pale.
- Sprinkle with extra sea salt and serve.
« « Previous post