Something that I don’t eat too often, but do love, are potatoes. I usually go for them baked, but this recipe is great when you want to team them with a roast dinner, burgers or even as an alternative to french fries with your fried fish. While this recipe is a bit fussy at times and has a few steps, the result are extremely impressive. Let’s go shopping for a side that will feed 6-8 people.
*8-10 Medium Potatoes
*1-2 Cups of Vegetable Oil
*Salt and Pepper for tasting
First, fill a pot with water and a few twists of salt to the boil. While that is coming up to a boil, peel your potatoes and quarter them. When the water boils, toss the potatoes in and boil for 5 minutes exactly.
Tip them gently into a colander and leave until room temperature (or until they stop smoking). Once they stop steaming, put them back into the pot, put on the lid, and give two or three hardy shakes. You want to bruise them a bit, not pulverize them completely. An alternative is to take a fork and run it all over each potato to break the outside so the oil can get in. Both work, it just depends on how much time you have.
Preheat your oven to 400 degrees and put the roasting pan with the oil inside. When the oven reaches temperature, the oil will begin to smoke and shimmer….which means it is ready for your potatoes. Add them cautiously to the pan, and turn them to coat them in the hot oil. Twist some salt and pepper to taste, but keep it light. You want the roasted potato flavor to jump out, not the spices. Put them back in the oven and bake for an hour, turning every so often.
You will know when the potatoes are done when their outsides are a golden brown color. Make sure to not over do them and keep checking. I have used quite a few ovens in my time making these, and cooking time can vary from up to 15 minutes or more.