Saturday, April 19, 2008

Nicole's roasted potatoes

These are the best roasted potatoes...hands down. I learned the secret from the Marsks & Spencer British Cookbook Nicole gave me.

6 medium potatoes, peeled and cut into even chunks
2 Tbsp oil

Place potatoes in a saucepan and cover with cold, salted water.. Bring to a boil for 5 to 7 minutes. They will still be firm. Drain and let stand for 2 to 3 minutes before shaking gently. This will begin to break down the edge of the potatoes. These slightly rough edges will become crisp and crunchy during the roasting.

Pour oil into a roasting pan and place in the oven as it preheats to 425°. Once hot, carefully transfer the potatoes to roasting pan, turning gently to coat in oil. Sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan. Roast for another 30 minutes, then serve hot.


debbie said...

These are really, really good. They remind me of the German fries that we get at a local restaurant. Thanks for sharing.

Amber Dawn said...

can you get red potatoes? if so, try this:
in 9x12 (or whatever you have there??)
cut up enough potatoes to fill-about 3/4" pieces. i try to leave skin on all the pieces and make them all the same size.
toss in olive oil and kosher salt
add an un-pealed olive clove in each corner
cover with foil and bake at 425F for 20 min
uncover, flip and continue cooking uncovered 15 more minutes