Oven roasted potatoes
In my opinion, the difference between really good roasted potatoes and okay ones are the roasting time. You want toasty brown, crunchy little nuggets of potato, sweet with olive oil and herbs, the kind of dish that makes you call it your ‘home’ rather than just your ‘house’. Also, think beyond rosemary. Fresh sage is great, but try adding it at the beginning, the middle or even the end of cooking time. Tarragon as well. Thyme works wonders. And a little parsley and red chilli at the end makes you look like a great cook, when all you did is threw some herbs at it. And stack them tall too. Everyone loves that.
Potatoes
Salt
Herbs
Oil
Garlic
Bread crumbs (optional)
Prep your potatoes as see fit, leaving the skins on or off, etc. Be certain that the pieces are more or less even, for cooking time. Toss with lots of salt, some oil, the bread crumbs, if using, and place in a hot oven. Stir every ten minutes or so, until you’re convinced that they won’t stick anymore (this is largely based on whether you’re playing with waxy or starchy potatoes. Assuming you have a choice, go ‘starchy’ if you want crispy exteriors and fluffy interiors, waxy if you want waxy).
At 40 minutes or so, depending on how you cut them, starting checking them. You want crunchy bits, browned bits, bits that beg to be crunch on, the steam causing you to bite into them with your mouth open. If you can resist burning your mouth on them, they are probably not roasted enough.
Check for salt, toss with lots of parsley, some chilli flakes, maybe even a shot of raw oil. Place on a nice plate and marvel how simple the dish, yet ultimately profoundly satisfying to so much of the world.
Wine:
Serve with anything. I used served this with a bottle of expensive champagne and the potatoes seemed right at home.
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