I don’t know if it’s my Austrian genes or if it’s simply a personal trend: I love potatoes so much that I could eat them every day.
I found this recipe in the book “The Science of Vegetables” by Dario Bressanini and it has become one of my favorites.
Crispy roast potatoes
- Preparation time: 90 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 large yellow potatoes
- 2 cloves of garlic
- Rosemary to taste
- 4-5 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Instructions
- Put a large pot of water on to boil.
- Wash and peel the potatoes. Cut them into pieces of about 3-4 cm per side.
- Salt the water and boil the potatoes for about fifteen-twenty minutes.
- Drain and let them cool.
- Preheat the oven to 400° F.
- Put the potatoes in a bowl, add salt and pepper, and season with oil. Move the bowl until the dressing is evenly distributed all over the potatoes.
- Place the potatoes on a baking tray covered with parchment paper together with the garlic cloves, then bake in the oven for forty minutes. Turning the potatoes halfway through cooking and add the rosemary.
Tips to ensure the success of the dish:
- Check the potatoes while they are boiling because they need to be drained when they begin to be tender.
- Tossing the boiled potatoes with fat is important to roughen up their surface.
- Rosemary should always be combined at the end to prevent it from burning. Burnt aromas are toxic.
