Jan 23 2014
I think roasted potatoes was one of those things I made even when I first started cooking. They were so easy. Wash and cut up some taters, toss them with oil, salt, and herbs, put them in the oven, and you’re done. Do you know that this is actually the wrong way to make roasted potatoes? Jamie Oliver recently did roasted potatoes on one of his shows, and they are simply amazing. It involves parboiling, chuffing, dressing, and roasting, but it really doesn’t take much more time than just simply roasting them. And while I still love my baked and mashed potatoes, I have to say, these have become my very favourite. I made these for the holidays and had rosemary and sage on hand, but you can use whatever fresh herbs you’d like.
8 potatoes peeled and washed $1.68
4 tablespoons olive oil $0.12
2 sprigs rosemary $1.00
1 sprig sage $1.00
Total cost $3.82
Cost per serving $0.95
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Place potatoes in a large pot of salted water. Bring up to a boil and parboil just until the potatoes are fork-tender.
3.) Drain potatoes in a colander and let them air-dry for about 3 minutes, until the potatoes start to get a glossy sheen to them.
4.) With the potatoes still in the colander, toss them around and “chuff” them a bit (Jamie’s word.) They should start to break up a bit around the edges, which will give you tons of crispy surface area.
5.) Place chuffed potatoes in a large bowl and cover with olive oil, salt and pepper. Give another toss gently, and place them in a casserole dish.
6.) Place in preheated oven for about 35 minutes, until the potatoes just begin to brown.
7.) When cooking time is up, pull potatoes out of the oven and increase the temperature to 450 degrees Fahrenheit.
8.) Tear the sprigs of herbs over the potatoes, distributing all the herbs pretty evenly over the potatoes.
9.) Place potatoes back in the oven and allow them to roast at the high heat for about another 20 minutes, or until they are utterly golden brown and smell amazing.
10.) Serve and enjoy!