Crisp and crunchy outside and creamy inside, the roast potatoes are the perfect side dish ever! A simple and easy recipe that everyone knows!
This recipe is perfect if you want to maximize the crisp-to-creamy contrast that makes roast potatoes loved by everyone. Let’s bake them!
- 1 kg potatoes
- 4 rosemary sprigs
- 2 cloves of garlic
- Extra virgin olive oil to taste
- Salt to taste
Preheat oven at 392°C. Wash, peel and cut potatoes into cubes (or in slices if you prefer).
Put them in cool water and let soak for 10 minutes. This is a very important step: your potatoes will lose the starch and will be crisper after cooking.
Blanch the potatoes in a pot of salted boiling water for about 3-4 minutes. Place them in a large roasting pan and add olive oil, 2 cloves of minced garlic and rosemary. Use the seasoning you prefer.
Bake for 60 minutes, stirring occasionally until cooked. Timing varies according to the size of your potato cubes. Serve them warm.
Store roast potatoes in the fridge for up to 2 days covered with transparent film. Heat them before serving again.
Add onions or bacon to get a better result. In addition, you can add vegetables such as zucchini, eggplant or pepperoni. The potatoes will be even better!