Sure thing! Here’s a classic roast potatoes recipe that’s sure to impress:
Ingredients:
- 2 pounds (about 1kg) of potatoes (russet or Yukon Gold work well)
- 3-4 tablespoons of olive oil
- Salt and pepper to taste
- Optional: herbs like rosemary or thyme, garlic cloves
Instructions:
- Preheat your oven to 425Β°F (220Β°C).
- Peel the potatoes (if desired) and cut them into evenly-sized chunks or wedges.
- Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook for about 5-7 minutes, just until they start to soften around the edges. You don’t want them fully cooked at this stage.
- Drain the potatoes and return them to the pot. Shake the pot vigorously to roughen up the edges of the potatoes. This step helps to create a crispy exterior.
- Drizzle the olive oil over the potatoes and toss them until evenly coated. Season generously with salt and pepper, and any other herbs or spices you like.
- Transfer the potatoes to a baking sheet, arranging them in a single layer.
- Roast in the preheated oven for about 30-40 minutes, or until golden brown and crispy, flipping halfway through cooking to ensure even browning.
- Once done, remove from the oven and let them cool slightly before serving.
Enjoy your crispy-on-the-outside, fluffy-on-the-inside roast potatoes! They’re perfect as a side dish for any meal.
