Sunday, 30 November 2014

Roasted potatoes

Sharing my friend, Francine's, recipe for roasted potatoes. Her recipe yields potatoes that are soft on the inside but with a maximized surface area for crispiness on the outside.

  1. Potatoes
  2. Vegetable oil, or olive oil (not extra virgin)
  3. Salt 
  4. Rosemary
  1. Boil skinned potatoes in a pot with salt.
  2. (After 10-15 min) Drain the water after the potatoes are ~50% soft.
  3. With the cover attached, shake the potatoes inside the pot. The collisions give the potatoes rough edges, which will maximize the surface area for roasting.
  4. Place the potatoes on a fully oiled pan (oil should be around 1mm thick).
  5. Sprinkle rosemary generously over the potatoes.
  6. Bake for 30 min at 375 degF.
  7. Flip the potatoes over, and bake for another 30 min, until a nice golden, crispy crust forms.
  8. Ready to serve! Best eaten hot!

Look at that crust!!

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