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Easy Crunchy Roast Potatoes

Crunchy Roast Potatoes

Recently at the market I saw these baby royal blue potatoes and they were too pretty and cute in size. I bought some of them to stock up and came home to research what I could make out of them. In the corner of my mind I have always wanted to try my hands on oven roast potatoes. From what I gathered, potatoes are divided to 3 kinds, either starchy, waxy or all rounder (in between the first two types). For frying or baking, it is best to choose starchy potatoes as they are absorbant. Whereas waxy potatoes are more suitable for salad as they hold their shapes well. There are lots of articles online which talks about the range of potatoes and which category they belong too. So it looks like the royal blue belongs to the all-rounder, hence  I was pretty safe actually, otherwise I might have to settle for salad!

Crunchy Roast Potatoes

It is best to leave the skin on when oven roasting/baking potatoes. The skin is like a protective layer that helps to hold its shape and keep the crunch on. So all I did was to leave the potatoes soaked in a salted water, and then using a brush I give the potatoes a good scrub to remove all soils and dirt particles. Then I towel dry the potatoes and let it air till it is fully dried before I start to cook these humble spuds.

Crunchy Roast Potatoes

Ingredients:

  • 900g baby royal blue potatoes, cut into halves or quarter depending on size
  • 1/2 cup extra virgin olive oil
  • 3 sprigs rosemary, leaves picked
  • Good quality salt

Steps:

  1. Place in a medium saucepan and cover with cold water. Add salt and bring to a simmer.
  2. Preheat oven to 200°C.
  3. Add the potatoes and let it cook for approximately 20 minutes 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 in the saucepan to evaporate some of the steam.
  4. Place the saucepan lid on and give it a good shake. This will help to roughen up the edges.
  5. Place the potatoes, rosemary, oil and salt on a large baking tray lined and toss well to coat them in oil.
  6. Place the tray back in the oven for 50 minutes, turning the potatoes gently every 20 minutes.
  7. In the last 5 minutes, turn up the heat to 220°C. This will accelerate the heat and give the potatoes a good golden brown colour and crispy all over. Serve hot with additional sprinkle of salt as required.
Cooksnaps

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