Roasted potatoes are a staple in every roast lunch or dinner. Scattering potatoes at the bottom of the meat dish or in a second dish in the oven while the meat is roasting, is a practical way to roast potatoes. Oven roasted potatoes are also considered a healthier alternative to french fries, which is why they have been making their way to Fitness enthusiasts’ menu as a post-workout carbohydrate replacement. Although the origins of roasted potatoes are unknown, they continue to be regarded as an essential part of the classic English Sunday Roast.
This recipe is a foolproof way to achieve perfectly roasted potatoes. The outside is crispy and flavorful, while the inside is tender and fluffy. The method of par-cooking in the microwave removes excess moisture from the potatoes. This makes the potatoes easily absorb the flavorful marinade before they hit the hot oven.
Ingredients:
This recipe takes about 45 minutes to make. Serves 4.
• 5 medium Yukon gold potatoes, cut into wedges
• 3 sprigs of fresh rosemary, finely chopped
• 3 cloves of garlic, sliced
• 2 tbsp granulated garlic
• 1 tbsp salt
• 1 tsp cracked black pepper
• 3 tbsp extra virgin olive oil
• 2 sprigs of fresh rosemary
• olive oil cooking spray
Instructions:
Place a baking sheet lined with aluminum foil in the oven.
Preheat the oven to 450°F.
Place potatoes on a microwave-safe dish and partially cook in the microwave for 5 minutes.
Mix all the ingredients for the marinade in a zip-lock bag garlic slices, chopped rosemary, granulated garlic, olive oil, salt, pepper, and fresh rosemary sprigs.
Drop the potatoes in the zip-lock bag and seal the bag. Make sure you remove all the air in the plastic.
Give the bag a shake to coat each potato wedge with the marinade.
Set it aside to marinate for 10 minutes.
Take the baking sheet from the oven and lightly spray with cooking spray.
Spread the potatoes evenly on the baking sheet.
Roast in the oven for 30 minutes. Turn the potatoes once halfway through the cooking time.
Take the potatoes out from the oven and transfer to a serving plate.
Garnish with a sprig of fresh rosemary and serve.
Ideas And Tips:
• Lining the baking sheet with aluminum foil makes an easier clean-up.
• You may also use thyme to substitute rosemary.
• When spreading the potatoes on the baking sheet, make sure that everything is on a single layer so the heat touches every surface of the potato to get an even cooking and browning.
images – https://www.youtube.com/watch?v=eM2qDPUE9wI
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