Perfect Roast Potatoes

72 mins
Serves 1
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Directions

  1. 1Peel the potatoes.
  2. 2Peel the potatoes.
  3. 3Peel the potatoes.
  4. 4Cut the potatoes into big chunks.
  5. 5Cut the potatoes into big chunks.
  6. 6Cut the potatoes into big chunks.
  7. 7Boil the potatoes in salted water for about 15 minutes, until well cooked on the outside but still slightly al dente inside.
  8. 8Boil the potatoes in salted water for about 15 minutes, until well cooked on the outside but still slightly al dente inside.
  9. 9Boil the potatoes in salted water for about 15 minutes, until well cooked on the outside but still slightly al dente inside.
  10. 10Drain the potatoes and shake them in the colander to make the exterior a little rougher.
  11. 11Drain the potatoes and shake them in the colander to make the exterior a little rougher.
  12. 12Drain the potatoes and shake them in the colander to make the exterior a little rougher.
  13. 13Let the potatoes dry on a wire rack.
  14. 14Let the potatoes dry on a wire rack.
  15. 15Let the potatoes dry on a wire rack.
  16. 16Add oil and clarified butter to the baking tray and put it in the oven for 6-7 minutes at 200 degrees to heat.
  17. 17Add oil and clarified butter to the baking tray and put it in the oven for 6-7 minutes at 200 degrees to heat.
  18. 18Add oil and clarified butter to the baking tray and put it in the oven for 6-7 minutes at 200 degrees to heat.
  19. 19Add the potatoes to the tray and mix them around to coat them with the oil.
  20. 20Add the potatoes to the tray and mix them around to coat them with the oil.
  21. 21Add the potatoes to the tray and mix them around to coat them with the oil.
  22. 22Place in a ventilated oven at 200 degrees for 45 minutes to 1 hour.
  23. 23Place in a ventilated oven at 200 degrees for 45 minutes to 1 hour.
  24. 24Place in a ventilated oven at 200 degrees for 45 minutes to 1 hour.
  25. 25Every 15 minutes, take them out and shake them to achieve a more even browning.
  26. 26Every 15 minutes, take them out and shake them to achieve a more even browning.
  27. 27Every 15 minutes, take them out and shake them to achieve a more even browning.
  28. 28Remove from the oven and season with flaked salt and chopped rosemary.
  29. 29Remove from the oven and season with flaked salt and chopped rosemary.
  30. 30Remove from the oven and season with flaked salt and chopped rosemary.

Ingredients

  • kg potatoes
  • kg potatoes
  • kg potatoes
  • 50 ml extra virgin olive oil
  • 50 ml extra virgin olive oil
  • 50 ml extra virgin olive oil
  • 50 g clarified butter
  • 50 g clarified butter
  • 50 g clarified butter
  • qb salt
  • qb salt
  • qb salt
  • qb rosemary
  • qb rosemary
  • qb rosemary

Equipment

ovenbaking tray

Tips

  • Shake the potatoes every 15 minutes while baking to achieve more even browning.
  • The bigger the potatoes, the better.
  • The outside of the potatoes needs to be a little rough to become crunchier.