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Simply the tastiest roasted potatoes

door Linda Terrizzi

Roasted potatoes are pretty much the perfect side dish. You can easily make a lot of them and you don't have to stay with them when they are baking, as with fried potatoes or fries.

Moreover, they are much healthier than fries, because of course much less fat is used in cooking.



I have yet to meet the first person who doesn't like roast potatoes. When they are properly baked, they are loved by everyone. You can eat them 'simply' with a little salt, or season them vigorously… whatever you like!

As for those herbs, I like to keep it simple… a little salt, pepper and chopped rosemary from the garden. Just perfect! Other tasty ideas are curry, paprika or, for example, tandoori herbs. Be careful with onion or garlic powder, that burns very quickly and then it becomes bitter.

Preferably use for this recipe roseval potatoes. These have a red skin and are therefore easy to recognize. They are a little crumbly, but they also stay nice and firm after baking. The inside of the potato has a beautiful (dark) yellow color.

Of course you can also use other potatoes. Any kind that is called "boiling" or "slightly crumbly" is fine in principle.



This recipe is for 4 people

INGREDIENTS:

  • 1,5 kg of Roseval potatoes
  • 3 tbsp olive oil
  • 5 sprigs of rosemary (10 cm)
  • salt and pepper to taste

tastiest roast potatoes baked potatoes recipe oven


PREPARING ROASTED POTATOES:

Start by washing the potatoes. Since we use the potatoes with peel and all, that must be done properly. You can scrub the potatoes with a firm brush and a large bowl of cold water.

Cut the potatoes into large wedges (for example, in quarters!) And leave them in a bowl of cold water for several hours. Then drain the water.

Put the potatoes in a pan and add 2 tsp salt to it. Fill the pan with water until the potatoes are just below.



Bring the water to a boil and cook the potatoes in half for 10 minutes. Then drain the water and let the potatoes dry for a while.

Now preheat the oven to 180 degrees and line a baking tray with baking paper.

Chop the needles of the rosemary.

Then mix the potatoes with the olive oil, rosemary and salt and pepper to taste.

Then place the potato wedges on the baking tray, preferably in a single layer.

Now fry the potatoes in about 30-40 and until golden brown.



Enjoy!


Also try

Do you love fast dishes? Then try our Caribbean shrimp curry!


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