Sunday, 24 July 2011

Perfect Roasted Potatoes

Potatoes, a vegetable so easy to use in so many ways and on top of that one that comes in so many forms. You have big, small and tiny, firm, fluffy and medium... you even have red and sweet potatoes. You name it and a the potato might exist in that shape or form. You can even pronounce this veggie in multiple ways: potAto or potAHto! ;)

But where does the potato originally come from? Good question... so I did some research.
It is well known that the potato is mostly eaten in the western world with an emphasis on the northern part of Europe. One might even think the potato originally comes from the Britain Islands as a bad crops created a famine in the 18th century. Even though the potato has become an important form of nurishment in northern Europe, it is actually originally from Southern America and was planted by the Inca's!!! Who would have thought!

Today I am giving you roasted potatoes....


  • small new potatoes including skin (4-5 pieces per person)
  • fresh rosemary
  • 3 crushes garlic cloves
  • olive oil
  • sea salt (big chunks give a better taste)
How to make it:
Turn on you oven on 200 degrees Celcius.
Cut up your potatoes in quarters to give them a french fry kind of shape and put them in an oven tray. My favorite potatoes are the small ones with skin as the skin contains the most vitamins and fibres, but you can take any potato you like. 
Add the rosemary leaves to your potatoes, as well as the crushed garlic cloves (you crush them with a big knive, take off the skin and voila you have crushed garlic cloves) and the salt.
Pour over a generous amount of olive oil. You want the potatoes to be crunchy and golden brown, hence the need of quite some oil. Olive oil however is better for you than ordinary sunflower oil. It is full of omega 3 fats which your body needs.
Toss the potatoes in order for all of them to be covered with oil, salt, rosemary and having touched the garlic.
Now put the tray in the oven for 40-45 minutes, but keep an eye on them after half an hour. You can also turn on the grill the last 10 minutes or so, to make them even crunchier.

Outcome: Perfect roasted potatoes. Many people boil their potatoes before which is also an option if you don't have a lot of time or when you have very big potatoes, but I discovered it is not obligatory to have perfect roasted potatoes.

Perfect Roasted Potatoes
Buon Appetito
Chef Steph

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