Our Monday Munchie this week is quick and easy, not to mention so impressive. I usually make crispy roast potatoes once a week, they are quick and easy and everybody loves them. But sometimes I need to impress my family and I take a little bit longer to prepare them. Instead of the five minute preparation time these pototes take about ten or fifteen minutes to prepare – depending on how many hungry beasts you are feeding!
This is what you are aiming for:
Let’s Meet The Players:
- Slices of Garlic
- Fresh Rosemary, slightly chopped
- Crunchy salt
- Olive Oil
Let’s Play the Game:
Step 1: Peel your potatoes and keep them in water, to keep their color, until you are ready to work with them. For most potato roasting I chop my potatoes into chunks but for these potatoes you need to keep them whole.
Step 2: Thinly slice your potato from the top down, but not going all the way through. I put a skewer along the side of the potato, then when I slice through the potato the stick stops the knife from slicing right through the potato.
Step 3: Once your potato is sliced place a couple of slices of garlic into the cracks. Pop them into your roasting pan.
Step 5: Drizzle some olive oil over your potatoes.
Step 4: Grind some crunchy salt over them.
Step 6: Sprinkle some fresh rosemary over them and around the pan.
Step 7: Pop them in a medium oven for about an hour. I usually pop them in the oven with whatever else is cooking and forget about them. Don’t jiggle them about, don’t stir them, just leave them they are happy! Usually after about an hour depending on how hot your oven needs to be, for whatever else is in there, they are slightly browning and crispy on top. The slices open up and you have delicious crispy-crunchy fan-shaped roast potatoes.
That’s it – the way to my family’s, not to mention the father person’s, heart. Bon Apetito!!!
Late addition: And just for Linda B…
Here is how we do the regular five minute preparation potatoes:
- Peel and chop the potatoes three ways:
- Toss them in the pan, drizzle sunflower oil over them and roll them round in it so that they have a thin layer of oil on them. Grind salt on them and they are ready for the oven.
- Pop them in a medium oven for about an hour until they are crispy and lightly browned. Don’t look away because they will be gone!
There you go – roast potatoes in a nutshell.