Roast potatoes make any dish special. They taste like it’s always Sunday, like festive family meals and yet are so simple to make if you know how to treat them. Though this side dish is not difficult to whip up, if the quality of the potatoes is not good or if they are not treated with due respect the result can be very disappointing. I like my potatoes crispy and tasty on the outside and soft and delicate inside. New potatoes are perfect for this dish, leave them unpeeled and they’ll be cooked in half an hour. Today I accompanied with a simple beef-steak and green beans. It could have been a little sad lunch but these roast potatoes lift everything up and we happily eat our meal.
Here's how I made these delicacy.
For 2 people:
Soak the potatoes in a solution of water and baking soda. Brush them carefully to get rid of impurities and grit.
Put plenty of water in a pan and bring to a boil, add some coarse salt and boil the potatoes for about 10 minutes.
Preheat the oven to 240°C.
Drain the potatoes, pierce them with a fork and place them in a ceramic baking dish. (If you use a dish made of other material cooking times may vary)
Finely chopped garlic, sage and rosemary then add the salt and stir.
Season the potatoes with a little olive oil, roll them into the dish so that the entire surface is well greased. Sprinkle with some of the chopped herbs, turn the oven to 220°C and bake for 15 minutes.
Remove from the oven, turn the potatoes and mash with a potato masher or with a fork, in this case, apply some pressure in order to break the potato surface of the. Drizzle with a little oil and bake for 15 more minutes. At this point, your potatoes are cooked to perfection, crispy on the outside and very soft inside, ready to be enjoyed.