Empty My Fridge
Crispy Roasted Potatoes
Ingredients
- Potato1 kg
- Olive oil4–5 tbsp
- Baking soda1 tsp
- Garlic3
- Rosemary2 sprigs
- Salt
- Black pepper · ground
Instructions
- Wash the potatoes and cut them into chunks about 2.5 cm (1 inch); peeling is optional.
- Preheat the oven to 230°C (450°F).
- Boil a pot of salted water, add the potatoes and baking soda, and parboil for 8-10 minutes, until fork tender but not fully cooked.
- Drain in a colander and shake it to rough up the edges of the potatoes.
- Put 2-3 tbsp olive oil in an oven dish, add the potatoes, season with salt and pepper, and shake to coat them.
- Put the dish in the oven.
- Grate the garlic into a small ramekin, add 2 tbsp olive oil and a rosemary sprig, and leave the sprig in the ramekin to infuse the oil.
- After 30-40 minutes, remove the potatoes and shake them. Brush them with the garlic oil using the rosemary sprig.
- Tear the rosemary leaves over the potatoes and return the dish to the oven for 20-30 minutes, depending on your oven, until crispy.
- Remove from the oven, sprinkle with flaky sea salt, and serve.
Summarized from Cooking With Ayeh's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.