These potatoes are awesome, I love them.
Preheat oven to 400.
Ingredients:
About 1 ½ pounds peeled yellow-fleshed potatoes (I use russet)
Salt
a leafy sprig of fresh rosemary
About 1/4 cup extra-virgin olive oil
Peel potatoes and cut into about 1 to 1 ½ inch chunks. Place the potatoes in a 4-quart pot and add cold water to cover by a few inches. Add salt liberally, stir to dissolve. Taste the water, it should be well-seasoned), use about 1 ½ teaspoons per quart of water. Bring to a boil, then simmer until potatoes are tender, 6-12 minutes. Drain well, taste. Potatoes should be perfectly seasoned and delicious already. Place in a bowl while still warm. Strip a palmful of leaves from the rosemary sprig and mash and bruise them with the back of a knife until bruised and fragrant. Add them to the bowl of potatoes and drizzle with olive oil to coat liberally. Transfer potatoes to a shallow roasting pan (make sure they are not too crowded), and bake at 400 degrees until golden, 20 to 25 minutes. Some will stick, pry off with a metal spatula. To preserve their crunchiness, don’t pile them, leave on the roasting pan until served. You can keep them warm in a 275 degree oven for awhile.
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