Roasting potatoes takes ages, and very few have cracked the code to the perfect crunchy spud. In my house, these are called Jamie Potatoes, because I once saw Jamie Oliver use a similar method which guarantees perfect potatoes every time. Yes, I am absolutely cheating here, but I promise you these gorgeous crispy gems will never disappoint your dinner guests.
I love the extra flavour the garlic and rosemary offer this dish. By keeping the garlic in it's skin, the flavour is released slowly, rather than quickly burning in the hot oil. My mum has also been known to pinch the cooked garlic at the end and eat it as is (we REALLY like garlic in my house!).
Extra Tips for Extra Crunchy Potatoes:
While I'm not a fan of choosing specific types of potatoes, my favourite for this dish is definitely a charisma
Add some chilli flakes and dried oregano for an extra flavour burst
The potatoes must be completely dry before transferring to the oil. This will keep the potatoes nice and crispy and stop them from spitting.
Ingredients:
4 Large Potatoes
2 Cloves Garlic, halved but left in their skins
2 Sprigs Rosemary
1/2 Cup Rice Bran Oil
Salt and Pepper, to season
Let's (not) Roast These Potatoes:
Chop potatoes into 1 inch cubes (do not peel) and place in a saucepan of boiling water over high heat. Boil for 10 - 15 minutes or until just soft.
Drain potatoes, and shake the collinder to rough up the edges of the potatoes. Return the potatoes to the pot they were cooked in and allow to air dry. The heat from the pot will allow the potatoes to dry quicker.
In a fry pan, heat oil and add rosemary and garlic. Once rosemary starts to fry, add potatoes. Lightly fry until golden on one side, then rotate and cook until all sides are golden and crunchy. Add seasoning and transfer to a paper towel lined bowl to absorb any excess oil. Serve immediately.
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