Crispy Roasted Potatoes
These Crispy Roasted Potatoes make the perfect side dish. They’re topped with an infused garlic rosemary olive oil that tastes heavenly
Servings: 6
Calories: 214kcal
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Ingredients
- 1 kg medium potatoes
- 4-5 tablespoons olive oil
- 1 teaspoon baking soda
- 3 garlic cloves
- 2 sprigs fresh rosemary
- Salt and ground black pepper
Garnish
- Maldon or flakey sea salt
Instructions
- Wash and cut your potatoes into similar size chunks (around 1 inch). You can peel them, however I prefer to leave the skins on
- Preheat oven to 230°C/450°F
- Boil a pot of water on the stove, season with sea salt. Add the potatoes and baking soda and parboil
- After about 8-10 minutes, when fork tender but not fully cooked, drain the potatoes through a colander. Shake the potatoes to roughen the edges with the colander
- Add 2-3 tablespoon of olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven
- In the meantime, grate the garlic cloves in a small ramekin. Add 2 tablespoon of olive oil, and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil
- After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.
- Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength ) until they are nice and crispyRemove from oven , top with a sprinkle of flakey sea salt and enjoy alongside your favourite dish!
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Nutrition
Calories: 214kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 199mg | Potassium: 710mg | Fiber: 4g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 33mg | Calcium: 24mg | Iron: 1mg