Easy Roasted Rustic Potatoes Two Recipes In One Food

EASY ROASTED RUSTIC POTATOES (TWO RECIPES IN ONE!)

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• 1) Wash potatoes in water. Dry with a hand towel if skipping step #3 in the instructions.
• 2) Slice each potato in half and then into wedges approx. 1/4-1/2 inch wide. (see picture in post)
• 3) Mix 1 tablespoon of salt in a bowl with cold water and soak cut potato wedges for 1/2-1 hour for best results. This step is not required but is very helpful in reducing the water in the potatoes and produces a more firm and crunchy roasted potato.
• 4) After soaking, rinse and strain potatoes to remove excess water and dry thoroughly by placing on a hand towel and gently rubbing.
• 5) Line two baking sheets with aluminum foil and spread 1 tablespoon of olive oil on each sheet of foil.
• 6) In a medium mixing bowl combine one tablespoon olive oil, diced shallot, and chopped rosemary.
• 7) Add 1/2 of sliced potatoes and mix well. Season with salt and pepper to taste preference. I would recommend at least 1/4 teaspoon of each.
• 8) Pour rosemary/shallot potatoes on 1 baking sheet and spread evenly.
• 9) In the empty mixing bowl pour last tablespoon of olive oil and mix in remaining potatoes. Add Chipotle chili pepper powder and salt and pepper to taste. I recommend at least 1/4 teaspoon of each.
• 10) Pour onto remaining baking sheet and spread evenly.
• 11) Place potatoes in oven and bake for approx. 25-30 minutes depending on preferred level of browness.

ULTIMATE ROAST POTATOES

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.

ROAST POTATOES

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.