Christmas is literally round the corner so I thought why not share an essential recipe for roast potatoes. All you need is loads of garlic, rosemary and butter and you’re good to go! For this recipe, I used baking soda as it helps add an extra crisp to the potatoes. Hope you enjoy!
Let me know what you think!
WHAT YOU’LL NEED
- Knife / Potato peeler
- 1 large bowl
- Baking tray
- 1kg potatoes ( for small-medium= 8 / for large ones =4-5)
- 65g salted butter
- 1 tbsp extra virgin oil
- 4 cloves grated garlic
- 1 tsp of coarse black pepper
- 1 tbsp of salt
- 1 sprig of rosemary
- 3/4 baking soda
- Preheat the oven to 180C fan/200C/Gas 6. Before sorting the potatoes, place some water in a saucepan and leave to boil, and add 1 tbsp of salt and the baking soda.
- Now peel the potatoes then cut them in half into big chunks and place into the saucepan. Let it cook for 8-10 minutes. (TIP: You can also leave the skin on as it gives it texture).
- In a large mixing bowl, add the butter, garlic, olive oil, black pepper and salt. Then strip the leaves from the rosemary into the bowl. (TIP: Press the rosemary leaves with your fingers to release the full flavour)
- Now drain the potatoes, and place them into the bowl, make sure you toss the potatoes lightly until they’re rough on the edges, this helps make it crispy.
- Place the potatoes into an oven tray and turn the potatoes halfway. Cook for a total of 1 hr 15 minutes or until golden brown.
Hope you enjoy!