Description
Ever wondered why your roasted potatoes don’t end up like the ones in the magazines or in the cooking shows? Well, allow me to share some tips and tricks that will leave you with super crispy, crunchy roasted potatoes for any great occasion.
Ingredients
- 1 kilogram Potatoes, Cut Into Inch-Thick Dices
- 3 Tablespoons Vegetable Oil Or As Needed
- Salt And Pepper
- 1-½ Tablespoon Finely Chopped Fresh Rosemary
Preparation
Preheat oven to 200ºC (390ºF).
Get a pot of salted water. Add potatoes, bring water to a boil and parboil potatoes for about 4–5 minutes. Drain.
Preheat a nonstick frying pan over medium-high heat. Add about 1-2 tablespoons of oil. Add potatoes and pan fry for about 2 minutes, tossing occasionally. (If you need to pan fry potatoes in multiple batches, please do so.)
Once potatoes are lightly browned and have developed an outer layer, transfer potatoes to a large bowl. Add a pinch of salt, pepper, rosemary and if you feel like the potatoes could use a touch more oil, add a light drizzle.
Transfer potatoes to a large tray lined with baking paper. Make sure potatoes are in a single layer with space around each piece. Put in the oven and roast for 40–45 minutes. Serve as soon as they are done.
