crisp crushed roast potatoes
The method below is my preferred path from the decisions above. Feel free to adjust accordingly if you want to try something else. I highly recommend peeling a few and leaving the rest unpeeled so you can experience the flavour difference experiment for your self.
Similar to my findings in my mashed potato experiment, I’ve found that the amount of oil required depends on the type of spud. Floury potatoes like King Edward or Sebago will suck up the oil so go with the upper amount. Waxy spuds like Kipflers, Dutch Creams or Yukon Gold will need less.
900g (2lb) potatoes (see above)
1/4 – 1/2C extra virgin olive oil
8 cloves garlic
3 sprigs rosemary, leaves picked
Scrub yous spuds and halve or quarter so they are around golf ball size. Place in a medium saucepan and cover with cold water. Add salt and bring to a simmer. Cook for approx 20minutes or until the potatoes are tender when tested with a knife but not completely falling apart. Drain and allow to sit for a few minutes to evaporate some of the steam. You could cool and refrigerate for roasting later if desired.
Preheat oven to 250C (480F). Approximately 5 minutes before you are ready to roast, pop your roasting tray in the oven with the oil to preheat.
Add the drained spuds to the hot oil and toss to coat. Season generously with sea salt and pepper. Cook for about 30minutes, stirring after 15. Using a potato masher or a spatular, gently crush your spuds until they split slightly at the sides (see note above). Roast for another 10minutes and add the garlic and rosemary. Continue to cook until lovely and crisp (50mins – 1 hour total roasting time).
Season well and serve HOT.
There is a much more simple roast veg recipe in my book ‘and the love is free’.
Click HERE to download you 8 FREE Sample recipes including my Mum’s easy roast veg.
The year of love, happiness & potatoes – for a simple warm potato salad.
A mashing good time – for my experiments with mashed potato.
A roasting lesson for Dom – an easy potato bake.