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Roast potatoes

roast potatoes

In my mind potatoes have always been the absolute comfort food,whether mashed, baked or just boiled.

The following recipe is very simple and always a hit.

Roast potatoes

  • 1,5 kg peeled potatoes
  • sea salt
  • freshly ground black pepper
  • 9 Tbsp olive oil

Preheat the oven to 200 C. Tip the peeled potatoes into a large saucepan, cover with cold water and season well with salt. Bring to the boil and cook for about 20 minutes until tender.

make sure the potatoes fit exactly in the panPour 3 Tbsp olive oil, some sea salt and ground pepper in a big baking tray, large enough to fit the potatoes tightly in one layer.

use a fork to crush the potatoesCrush each potato with a fork into two or three pieces depending on size. Season with some sea salt and freshly ground pepper and add 6 Tbsp of olive oil. Give the pan a good shake and put the potatoes in the hot oven for about 40-45 minutes until golden and crispy.  IMG_3102

3 Comments

  1. Pingback: Jurassic affinities : Chicken drumsticks, spicy and fragrant | the food interpreters

  2. Pingback: Roasted Leg of Wild Boar | the food interpreters

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