I recently spent the weekend celebrating a birthday with a good friend of mine. For one of her birthday dinners, she made roasted potatoes & I was reminded of just how much I love spuds done this way! Although her recipe was slightly different, the essence was the same – potatoes with deep dark crunchy exteriors & fluffy soft interiors. Be warned: This recipe does take about 1 hr to make…but these potatoes are DEFINITELY worth it!
Ingredients
- 5 lb russet potatoes, cut into wedges
- 1/2 c olive oil
- 1/4 c vegetable oil
- 8 garlic cloves, lightly crushed
- 2 long sprigs rosemary
Pour potatoes into colander to drain & return to hot pot. Vigorously shake the pot to rough up outsides of potatoes & give them a floury starchy coating. Season with salt.
Meanwhile, combine both oils in a large roasting pan & heat in oven for 10 min.
Carefully remove pan from oven; add potatoes, turning each one to coat & moisten exterior. Return pan to oven & roast potatoes, turning every 10 min, for 30 min. Toss in garlic & rosemary & cook until potatoes are deep golden brown on most of their sides, 8-10 min.
Using a slotted spoon, transfer potatoes to a platter & serve immediately with roasted garlic & rosemary alongside. Absolutely delish!!
Recipe adapted from Bon Appetit.