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Perfect Roast Potatoes
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| Perfect Roast Potatoes Inspired by Jamie Oliver Serves 4 as a side Note: Parboiling the potatoes, adding them to hot fat and slightly crushing them after they have cooked ¾ of the way, helps create a fluffy, insanely crunchy roast potato. Also, you can substitute clarified butter or duck fat for the olive oil for a less healthy option. I won’t tell! | |
| 1 bulb | garlic |
| 3 sprigs | rosemary |
| 1- 1 ½ pounds | baby potatoes, peeled |
| Olive oil | |
| Sea salt | |
Preheat oven to 400 degrees
Crush the bulb of garlic, leaving the cloves in their paper jackets and pluck the leaves off of the rosemary sprigs.
Place the potatoes into a pot of cold water, covering the potatoes by about 1-inch. Season the water with salt and boil for about 5 minutes. Drain and allow them to steam dry for a few minutes. Then, shake the colander until the potatoes start to look fuzzy and blurred around the edges. This step will help create a crunchy roast potato!
Place a skillet on medium-high heat (or place in the preheated oven until hot) and add enough olive oil to coat the bottom of the pan. Toss in the garlic cloves, rosemary leaves and potatoes and place in the preheated oven for 30 minutes. After 30 minutes, take the skillet out of the oven, gently flip the potatoes and smash them slightly with the back of a fork. Place them back in the oven for 30 more minutes, or until the edges are crispy and golden brown. Serve immediately.
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