This recipe for Crispy Roast Potatoes makes oven roasted herb potatoes with a crisp exterior, and a soft, fluffy center.
Author: Nectaria
Servings:4 people
INGREDIENTS
1 kg / 35.3 oz. potatoes peeled
50 gr. / 1.8 oz. butter
80 gr. / 2.8 oz. olive oil
7 gloves garlic halved
1 orange
1 lemon
1 tablespoon dried thyme
1 tablespoon dried sage
INSTRUCTIONS
Preheat the oven to 390ºF/200ºC
Cut the potatoes into 4 even-sized pieces if they are medium size or into 2-3 if smaller (2 inches / 5cm pieces).
Wash the potatoes in cold water, then drop the potatoes into a large pot and pour in water to cover them. Add salt, and then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat and simmer the potatoes uncovered, for 10 minutes. Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
Meanwhile, peel long strips of peel from the orange and lemon using a speed-peeler.
Place the olive oil and butter into a large roasting tray on the stove over a low heat, add the garlic, orange peel, sage leaves and thyme and then fry for 30 seconds.
Put the potatoes carefully into the tray with hot oil, season with pepper, 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.
Place the tray in the oven and cook for 45 minutes or until golden and crisp.