Thursday, January 12, 2012

Amazing Roast Potatoes

These are the best roast potatoes I've ever made. The idea came from a Jamie Oliver Christmas special he had. I didn't follow exactly his recipe but the idea of crushing down the potato mid-roast is brilliant. Increases the surface area to crisp and leaves the center so soft and fluffy. The herb mixture really can be whatever you like but always good to have an oil/vinegar base (I always do 2 to 1 oil to vinegar). Garlic flavor here works really well and the herbs really should mix well with what you are serving. Rosemary always works but if you are leaning more Italian, oregano, basil work really well too.

5 Lbs Yukon Gold Potatoes (these are my favorite but any roast potato will do). Cut into equal sizes (about 1/2 a tennis ball). With Yukon Gold you can leave the skin on but if you are using thicker skinned potatoes you will want to peel them.
1/4 cup Olive Oil
1 lemon (use rind and juice)
1/8 cup Red wine vinegar
Fresh Herbs (rosemary, thyme, whatever your favorites)
8 cloves garlic
Salt and pepper to taste

Cooking Instructions:
1. Preheat the oven to 400°C.
2. Boil the potatoes for around 10 minutes
3. Drain the potatoes and let dry slightly. Add some olive oil, salt and pepper, shake them up and place on roasting pan
4. Meanwhile in a blender put garlic, olive oil, vinegar, lemon juice and herbs. Blend until smooth. Grate the lemon peel and add the rind to mixture.
5. Roast potatoes for 45 minutes. Remove from oven and with spatula press potatoes down until they are all about 3/4" thick.
6. Pour herb mixture all over the potatoes and put back in the oven. Continue to roast for another 15-20 minutes, until golden brown.
7. Season with salt and pepper.

Ready to serve.

No comments:

Post a Comment