For all of you who just love roasted potatoes, here’s how an easy recipe. We suggest Yukon Golds as they are a great all-round potato, but starchy Idaho and Russet potatoes make for a... lot of yummy crunchy bits. Since they tend to be larger than Yukon Golds, you may want to cut Idahos and Russets into 8 pieces before you parboil.
Preheat the oven to 425 degrees. Place a baking sheet on a high shelf to heat while you parboil the potatoes
Drop the potatoes in salted boiling water and parboil for 5 minutes. Drain and let stand for 5 minutes to dry.
In a bowl, toss the potatoes together with olive oil, garlic cloves, and tip onto the heated baking sheet. Sprinkle with salt and pepper. Bake, turning the potatoes over once or twice, for 25 - 30 minutes or until golden brown.
The crunch of roasted potatoes comes from the cut sides coming into contact with the hot surface of the baking sheet and browning, so be sure to turn the potatoes over so that they get toasty and crunchy all over, and not just on one side. For non-stick, lay a piece parchment paper on the hot baking sheet just before tipping the potatoes onto it.
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