How To Make The Best Roasted Potatoes
Another cheffing secret I am sharing with you today, I learnt to make the best roast potatoes while working as a chef, and today, I am sharing that with you!
Ingredients
- 2.2 lbs/1kg of white potatoes of your choice I personally used King Edward potatoes
- 6-7 tablespoons of olive oil
- 5 cloves of garlic crushed with a knife with their skin on
- 1/2 bunch of thyme or rosemary
- 4-5 pinches of salt + a bit extra for the salted water
Instructions
- Preheat the oven to 200c/400F, put a baking tray with the oil in the oven to get hot.
- Peel and cut your potatoes into big chunks. A medium-sized potato would be cut into 3 large chunks.
- Put them in a deep pan with cold salted water and bring it to a boil. Boil gently for about 12 minutes, until a fork can just pierce the flesh. We don't want them completely cooked or mushy, we just want them slightly tender, the oven will do the rest of the cooking!
- Drain the potatoes and then shake them in the pan for 30 seconds until you see the sides of the potatoes are getting fluffy and are falling apart.
- Put the potato chunks onto the hot tray and the hot oil and add the 2 pinches of salt, the garlic cloves, and the thyme/rosemary. Mix well, just be careful, because the tray will be very hot!
- Return the tray in the oven and bake for 35-40 minutes turning them halfway through.
Video
Notes
Once cooled, store them in an air-tight container in the fridge for up to 3 days.
Ideally, reheat them in the oven to crisp them up.
Ideally, reheat them in the oven to crisp them up.
Nutrition
Serving: 3potatoesFiber: 2.3gCalories: 288kcalFat: 11.2gProtein: 2.9gCarbohydrates: 36.1g
Tried this recipe?Let us know how it was!