Roasted Potatoes
Serves 1
Directions
- 1Peel and chop the potatoes.
- 2Peel and chop the potatoes.
- 3Peel and chop the potatoes.
- 4Add salt to a pot of water and bring to a boil.
- 5Add salt to a pot of water and bring to a boil.
- 6Add salt to a pot of water and bring to a boil.
- 7Boil potatoes until fork tender.
- 8Boil potatoes until fork tender.
- 9Boil potatoes until fork tender.
- 10Strain the potatoes, then shake to roughen the surface.
- 11Strain the potatoes, then shake to roughen the surface.
- 12Strain the potatoes, then shake to roughen the surface.
- 13Infuse the oil with garlic and rosemary.
- 14Infuse the oil with garlic and rosemary.
- 15Infuse the oil with garlic and rosemary.
- 16Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
- 17Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
- 18Fry until the garlic just begins to turn golden, then strain and set garlic/rosemary mixture aside.
- 19Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake.
- 20Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake.
- 21Add the potatoes to a baking sheet, drizzle with the infused oil, spread out evenly and bake.
- 22Bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
- 23Bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
- 24Bake for 50-60 minutes, turning them 2-3 times, every 20 minutes.
- 25Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.
- 26Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.
- 27Transfer to a large bowl to add the garlic/rosemary mixture and a pinch of salt, then toss to coat.
Ingredients
- starchy potatoes
- starchy potatoes
- starchy potatoes
- salt
- salt
- salt
- oil
- oil
- oil
- rosemary
- rosemary
- rosemary
- garlic
- garlic
- garlic
Equipment
bowlknifecutting boardpotstrainerpanbaking sheet
Tips
- 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!