Roast Potatoes – Crispy oven-roasted potatoes.
Crispy oven-roasted potatoes are a classic and beloved side dish, featuring golden-brown spuds with a crispy exterior and a soft, fluffy interior. These potatoes are usually cut into quarters or wedges, tossed in a blend of olive oil, salt, and various seasonings such as rosemary, garlic, and black pepper, and then roasted in a high-temperature oven until they achieve a perfect golden crust. The result is a versatile and satisfying accompaniment to any main course, from roasted meats to vegetarian entrees, loved for their crunch, flavor, and simplicity. They can also be served with dips or sauces for added zest. Description by ChatGPT.
Welcome to a classic favorite with a flavorful twist! Today, we are creating the ultimate crispy roast potatoes. Infused with skins for added taste and finished with rosemary and garlic, these roast potatoes will have a perfect crust on the outside and a fluffy interior. Let's dive into the simple yet rewarding process of making these mouthwatering potatoes that pair perfectly with any main course. This recipe is attributed to the BBC Studios and their YouTube channel.
Ingredients:
- 1.5 kg of potatoes, preferably a floury variety like Maris Piper or King Edward
- Potato skins from the peeled potatoes
- High-quality olive oil
- Fresh rosemary, a few sprigs
- 2-3 cloves of garlic, unpeeled
- Salt, to taste
Equipment:
- Large pot
- Colander
- Roasting tray
- Kitchen knife
- Garlic press (optional)
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Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6
Instructions:
1. Preheat your oven to 190°C (or equivalent).
2. Begin by peeling your potatoes and retaining the skins. Cut the potatoes into even-sized pieces, ensuring plenty of edges for that sought-after crispiness.
3. Rinse the cut potatoes under running water to remove excess starch. Meanwhile, simmer the potato skins in the water for about 20 minutes to infuse the water with flavor.
4. Once the potatoes are rinsed, add them to the pot with the infused water and simmer.
5. When the edges of the potatoes start to break (approximately 20 minutes of simmering), carefully watch them. The goal is for a softened, fluffed-up edge without disintegrating the potatoes into a soup-like consistency.
6. Drain the potatoes well. For an extra roughness on the edges, which will lead to more crispiness, lightly shake them in the colander. Then, allow the potatoes to dry and cool slightly in the colander for about 10 minutes. The steam evaporation will further dry the potatoes.
7. Coat a roasting tray with olive oil and place it in the oven until the oil is hot.
8. Carefully add the potatoes to the hot oil, ensuring they are completely covered for an even crust. Arrange them in a single layer.
9. Roast the potatoes for 60 minutes or until golden and crispy, turning them occasionally.
10. Around 50 minutes in, add the fresh rosemary sprigs and garlic to the roasting tray. Crushing the garlic slightly before adding it will enhance the flavor.
11. Once finished, remove the potatoes from the oven and season with salt to taste. Serve hot alongside your favorite main dish.
Cooking Tips:
- Infusing the cooking water with the skins not only reduces waste but adds an extra depth of flavor to the potatoes.
- Make sure the roasting oil is hot before adding the potatoes; this helps to kick-start the crisping process.
- It's important to not overcrowd your roasting tray as this could steam the potatoes instead of roasting them.
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Recipe originally developed by BBC Studios via their YouTube channel: https://www.youtube.com/@BBCStudios
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