Empty My Fridge
How to Make The BEST Crispy Roast Potatoes Recipe
Ingredients
- Potato1 kg
- Garlic2–3
- Rosemary
- Extra virgin olive oil
- Salt
- Black pepper
Instructions
- Preheat the oven to 220°C / 428°F.
- Rinse and scrub the potatoes; peel them or leave the skin on.
- Cut each potato into wedges: halve lengthwise, halve again, then slice each piece into three.
- Boil the wedges in unsalted water for about 5 minutes, until just softening, stirring gently once or twice.
- Drain, then cool quickly in cold water. Spread on a clean towel and pat dry.
- Toss the potatoes in a bowl with a generous drizzle of extra virgin olive oil, crushed garlic cloves, salt and pepper until every piece is coated.
- Line a baking tray with parchment paper and spread the potatoes in a single layer, not overlapping. Scatter broken rosemary sprigs over the top.
- Roast for 20 minutes at 220°C / 428°F, then flip the pieces, season again and roast for another 20 minutes.
- Bake 40 to 50 minutes in total, until golden and crispy.
Summarized from Vincenzo's Plate's video. Watch it for the details.
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