The Best Roasted Potatoes
Directions
- 1Preheat oven to 230°C/450°F.
- 2Preheat oven to 230°C/450°F.
- 3Preheat oven to 230°C/450°F.
- 4Peel and chop potatoes.
- 5Peel and chop potatoes.
- 6Peel and chop potatoes.
- 7Boil potatoes with 3 liters of water, salt and baking soda until fork tender (10-15 min).
- 8Boil potatoes with 3 liters of water, salt and baking soda until fork tender (10-15 min).
- 9Boil potatoes with 3 liters of water, salt and baking soda until fork tender (10-15 min).
- 10Strain potatoes and shake to roughen the surface.
- 11Strain potatoes and shake to roughen the surface.
- 12Strain potatoes and shake to roughen the surface.
- 13Infuse oil with garlic and rosemary. Fry until garlic turns golden, strain, and set aside.
- 14Infuse oil with garlic and rosemary. Fry until garlic turns golden, strain, and set aside.
- 15Infuse oil with garlic and rosemary. Fry until garlic turns golden, strain, and set aside.
- 16Add potatoes to a baking sheet, drizzle with infused oil, and bake for 50-60 minutes, turning 2-3 times every 20 minutes.
- 17Add potatoes to a baking sheet, drizzle with infused oil, and bake for 50-60 minutes, turning 2-3 times every 20 minutes.
- 18Add potatoes to a baking sheet, drizzle with infused oil, and bake for 50-60 minutes, turning 2-3 times every 20 minutes.
- 19Transfer to a bowl, add garlic/rosemary mixture and salt, and toss to coat.
- 20Transfer to a bowl, add garlic/rosemary mixture and salt, and toss to coat.
- 21Transfer to a bowl, add garlic/rosemary mixture and salt, and toss to coat.
Ingredients
- 2 kg potatoes
- 2 kg potatoes
- 2 kg potatoes
- 1 salt
- 1 salt
- 1 salt
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 4 tbsp oil
- 4 tbsp oil
- 4 tbsp oil
- 1 sprig rosemary
- 1 sprig rosemary
- 1 sprig rosemary
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
Equipment
large potknifepeelercolandercast iron panbaking sheetwooden spoonbowl