Monday, November 16, 2009

Perfect Roast Potatoes




These are my absolute favourite!  I've had many failed attempts before I finally found this technique.   One of these days I would like to try roasting with duck fat instead of the oil because I’ve heard that’s the absolute best, but in the meantime I’ll stick to olive oil. 

Yukon Gold potatoes cut into quarters or smaller if you like
4-5 garlic cloves chopped finely
1 tbs of flour
1 tbs of chopped rosemary plus 2-3 sprigs
Good glug of olive oil to cover pan

To cook the potatoes:

Parboil potatoes in salted water until slightly tender when pierced with a fork.
Drain potatoes in colander, sprinkle with a good amount of salt and cover with a tablespoon of flour.
Meanwhile set oven to broil or highest temperature and heat oil.
Once the oil is good and hot place potatoes using tongs one by one in the oil turning the potatoes so all sides are starting to turn golden brown and crispy.
Turn oven down to 350 F and roast adding the rosemary and garlic.
As soon as you notice the potatoes are crispy and golden they’re done.

If you’re not eating the potatoes right away you can make these about 2-3 hours ahead and drain in a dish covered with paper towel.  To heat and crisp up again place in oven with your roast beef or whatever you might be cooking, or if it’s just the potatoes you can reheat at 350 F.

2 comments:

  1. flour eh? smart!

    I love 'good glug' you'll def need your own tv show if you're gonna talk like that about cooking

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  2. Haha! It's so hard to come up with the measurements… and I know you know what I’m talking about.

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