Perfect Roast Potatoes
Ingredients
- • 1.5 kg potatoes (Yukon Gold or Russet)
- • 120 ml vegetable oil
- • 15 g coarse sea salt
- • 3 item fresh rosemary sprigs
- • 4 cloves garlic
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat your oven to 220°C (425°F). Pour the oil into a large roasting pan and place it in the oven to heat.
- 2
Peel the potatoes and cut them into evenly sized chunks, about 5cm (2 inches) each. Rinse in cold water.
- 3
Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 7-8 minutes until the edges start to soften.
- 4
Drain the potatoes thoroughly in a colander. Shake the colander vigorously to rough up the edges - this creates the crispy exterior.
- 5
Let the potatoes steam dry for 5 minutes. The drier they are, the crispier they'll become.
- 6
Carefully remove the hot roasting pan from the oven. Add the potatoes one by one to avoid splashing. They should sizzle when they hit the oil.
- 7
Toss the potatoes to coat evenly in oil. Arrange them with space between each piece.
- 8
Roast for 25 minutes, then turn each potato carefully. Add the garlic cloves (unpeeled) and rosemary sprigs.
- 9
Continue roasting for another 25-30 minutes, turning once more, until golden and crispy all over.
- 10
Remove from oven, sprinkle with coarse sea salt and black pepper. Let rest for 2 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to perfect roast potatoes is the vigorous shaking after parboiling - those rough, fluffy edges are what become incredibly crispy. For extra indulgence, try using duck fat instead of oil!"
