Are you looking for the perfect roasted potatoes to go with that fine succulent steak? Look no further, here I have the recipe you need. If you want to take that Sunday roast to a whole new level, you need to follow a few, very easy steps which will guarantee a smashing success. What would big celebration days like Christmas, Easter, New Year be without these gorgeous roasted potatoes?
I love potatoes, and there are endless ways of cooking them at home. Potatoes have been wrongly classified as bad boys because of the reputation take-away fries have. And indeed, those are bad, very very bad for one’s health. My heart aches when I see toddlers in fast-food restaurants given fries drenched in oil and burgers made of God knows what kind of meat. If one can call that meat. I know that time is precious and it is a lot easier to have a take away and sort the tea really quickly, but I would never ever give my little one that kind of food. Healthy habits are learnt from an early age, as later on it will be really hard to preach a healthy life style to someone who had unhealthy food as a child. And potatoes are healthy if you cook them the right way. For these potatoes, for example, I only used one tablespoon of olive oil, there is really no need for any more than that.
The perfect rosemary roasted potatoes
- 500 g potatoes
- 1 tbsp olive oil
- a few springs of rosemary
- sea salt
- freshly-ground black pepper
- Preheat the oven to 200 degrees C.
- Bring a large pan of water to boil and add a pinch of salt.
- Peel and roughly cut the potatoes.
- Add them to the pan and preboil them for about 5 minutes. The potatoes will be slightly tender, but be careful not to boil them for any longer, as they will get too soft.
- Drain the water and give them a good shake. This will ensure the potatoes will be nice and crispy on the outside and deliciously soft on the inside.
- Leave them to dry for a few minutes.
- Place the olive oil on a large roasting tray and heat it in the oven for 2 minutes.
- Tip in the potatoes and season with salt, black pepper and rosemary.
- Return to oven and roast for one hour until they are crispy and golden.