Roasted Potatoes

Name: Roasted Potatoes
Cuisine: American
Ingredients: starchy potatoes; salt; oil; rosemary; garlic

Serves 1

Serves 1

Directions

1Peel and chop the potatoes.
2Add salt to a pot of water and bring to a boil.
3Boil potatoes until fork tender.
4Strain the potatoes, then shake to roughen the surface.
5Infuse the oil with garlic and rosemary.
6Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
7Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake.
8Bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
9Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.

bowlknifecutting boardpotstrainerpanbaking sheet

Boiling the potatoes with baking soda helps breaking down the pectin, creating a rough surface and thus more crispiness.
Full credits for the method go to Kenji Lopez who has an in-depth article about the science behind this recipe on his blog serious eats!

Serves 1

Serves 1

1Peel and chop the potatoes.
2Add salt to a pot of water and bring to a boil.
3Boil potatoes until fork tender.
4Strain the potatoes, then shake to roughen the surface.
5Infuse the oil with garlic and rosemary.
6Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
7Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake.
8Bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
9Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.

bowlknifecutting boardpotstrainerpanbaking sheet

Boiling the potatoes with baking soda helps breaking down the pectin, creating a rough surface and thus more crispiness.
Full credits for the method go to Kenji Lopez who has an in-depth article about the science behind this recipe on his blog serious eats!