Saturday, October 6, 2012

Roasted Potatoes

This is adapted from Jamie Oliver's Perfect Roasted Potato Recipe. I found it here. I think the jewel here is the technique. The flavors can all be adapted, but the crispy outside and soft inside are perfection.


4 russet potatoes, peeled and sliced into 1 inch pieces (approximate)
Enough olive oil to lightly grease baking tray
3 springs of rosemary
2 cloves of minced garlic
More olive oil to toss the potatoes with
1 tbsp salt or to taste
Black pepper to taste
1 tsp coarse sea salt (optional)



1.  Place the potato slices in some lightly salted water and bring to a boil.  Parboil potatoes for about 5 minutes.
2.  Remove and drain.  Place potatoes in a colander and toss well to make sure the slices rub against each other.  Leave the colander with the potatoes on top of the pot and allow to steam dry.  Pre-heat the oven at 180 C/ 365 F. 
3.  Add the olive oil, garlic and rosemary leaves to the baking tray for tossing of the potatoes. Add the potato slices, sprinkle with salt and pepper, and toss well to combine.
4.  Roast in oven for about 40 minutes or until golden brown on both sides, flipping half way through.  Serve as side dish.  Sprinkle more sea salt on the top before serving.

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