Food: Roast Potato Recipe You Won’t Regret

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When I moved to Australia, I realised that of all the wonderful food available in Melbourne, there was one dish that I never did find satisfied my taste buds – potatoes. What is it with potatoes? I can’t understand why every single time I had them here in Australia, they’ve been under cooked! I would like to set the record straight that under NO circumstances should the inside of potatoes be crunchy!

The thing is that potatoes are a great source of a healthy, cheap lunch in a fast microwave baking, or left over roasties. They don’t have to be fried, and they don’t have to be full of butter. Of course, they’re great with both, but here’s a recipe for roast potatoes that doesn’t need to lean on the duck fat baste that make for super amazing, crispy roasties, but still tastes (almost) as good.

You’ll need a bit of time for this recipe, but I promise they are worth it. I have converted my carb-phobic friends to admitting these are the best potatoes they have eaten, and if you’ve watched their dislike for carbs, that’s a compliment if ever I heard of one!

Roast Potato: Here’s what you’ll need

  • washed potatoes (charisma, desiree, golden creme varieties are all ideal)
  • half fat butter (or duck fat if you’re feeling decadent)
  • rosemary
  • salt
  • olive oil
  • 2 pressed garlic cloves

First peel your potatoes. I find it best to do more than I think I need. It usually ends up with someone eating more of these than they intended to! Even if not, they make a great left over.

Par boil the peeled potatoes

Par-boil (half boil) the potatoes, and test with a fork. Too boiled and they will fall apart, not boiled enough and you’ll have trouble cooking them through in the oven without burning the outsides, or taking half the day to cook them. Drain the water off and place the potatoes on a roasting tray.Mix a tablespoon of olive oil with the pressed garlic and drizzle over the potatoes. Place a couple of knobs of butter on the potatoes. Sprinkle with salt and rosemary and place in a preheated oven at 180 degrees.

Transfer the par boiled potatoes to a roasting tray

You’ll need to turn the potatoes every 30 mins to begin with and then 15 mins after that to get an even colour all over. I use some tongs to avoid splitting the potatoes if you did decide to turn with a fork.

Add the extras

Cooking time depends on the size of the potatoes. If they are browning too quickly, turn the oven down slightly. I like to cook these for about 1 – 1 1/2 hours, depending on the potato size, to get a super crispy coating, but you can cook to taste. These aren’t a weeknight speedy treat, but for that special roast dinner, you won’t be sorry for spending a little extra time on these and showing just how amazing roast potatoes can really taste!

 

 

*This is a reblog from my other blog Worker’s Kitchen

 

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