CRISPY ROASTED POTATOES
INGREDIENTS
- 2 LBS (1 KG) POTATOES
- 4 TBSP OLIVE OIL (OR DUCK FAT)
- 1 TSP SALT
- 1/2 TSP BLACK PEPPER
- 1 TSP GARLIC POWDER
- 1 TSP SMOKED PAPRIKA (OPTIONAL)
- 1 TBSP SEMOLINA OR CORNMEAL (OPTIONAL, FOR EXTRA CRUNCH)
INSTRUCTIONS
1. PEEL & CUT
Cut potatoes into large chunks (about 2 inches).
2. PARBOIL
Put potatoes in cold salted water, bring to a boil.
Cook for 8–10 minutes, until fork-tender.
Drain and let them steam dry.
3. ROUGH UP THE EDGES
Shake potatoes gently in a colander to roughen the surface.
4. SEASON & COAT
Mix oil, salt, pepper, garlic powder, paprika, and semolina (if using).
Toss potatoes well to coat all sides.
5. ROAST
Preheat oven to 425°F (220°C).
Spread potatoes on a baking tray in one layer.
Roast for 40–50 minutes, flipping halfway.
6. OPTIONAL FINISH
Sprinkle with parsley, extra salt, or Parmesan before serving.
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