Trying to impress the in-laws-to-be? Need forgiveness where even a bouquet of flowers won’t do?
Just make roast potatoes for Sunday lunch.
Roast potatoes are worth their weight in gold, as most people would do just about anything for a second helping.
Want to be the hero this Sunday?
Follow this recipe and make the perfect roast potatoes – crispy on the outside and creamy on the inside.
1. Peel and cut your potatoes in large chunks. Not too small, otherwise they won’t get that crispy exterior.
2. Boil your potato chunks in salty water, to which you’ve added half a teaspoon of baking soda.
3. Boil them for 10 minutes until you can easily stick a fork into a potato chunk, then drain them.
4. Mix 75ml olive oil with chopped rosemary, three minced cloves garlic and pepper. Heat over medium heat until the garlic turns golden. Strain this through a sieve and set aside the garlic and rosemary for later.
5. Add the cooked potato chunks to the oil, season to taste and toss them roughly to coat them with oil. Don’t worry if the potatoes disintegrate – the idea is to give their outsides a mashed potato texture.
6. Spread your potatoes evenly on a baking tray and roast in a preheated oven at 230°C for 20 minutes.
7. After 20 minutes, use a spatula to release any stuck potatoes, shake the pan and turn the potatoes.
Continue roasting until potatoes are deep brown and crispy all over, turning and shaking them a few times during cooking.
8. Add the garlic and rosemary mix and toss. Serve immediately.
Bon appetit!
Sources: https://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html
and
https://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html
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