The vegetable that gives us chips, fries & vodka.

I don’t think I’ve met anyone that doesn’t love potatoes in one form or the other.

Whether they are fried, baked, roasted, scalloped or mashed. Served in soups, salads, side dishes or a main dish, this root vegetable is affordable, versatile, healthy and come in a wide variety of shapes and colors—sweet, white, yellow, red, purple.

I’m sharing a roasted potato recipe that is guaranteed to give your family and friends that wow factor.

Perfect Roast Potatoes

Golden & crunchy on the outside. Light & fluffy on the inside.

The crunch and fluff will make your taste buds dance in deliciousness.

Ingredients

3 – 4 pounds all-purpose potatoes (Yukon Gold, blue & purple potatoes are excellent for roasting)
sea salt
table salt
extra-virgin olive oil
1 bulb garlic, separate each clove and peel
5 sprigs fresh rosemary leaves, chopped

***Optional*** You can use bacon fat and melted butter if you choose.

Directions:

Preheat oven to 375 F

Place roasting pan in oven to get pan hot, this helps with crisping up the outside of the potatoes.

Peel potatoes and cut into even chunks as much as possible. (Smaller potatoes will be halved, larger ones quartered).

Wash potatoes in cold water and rinse off the starch.

Fill a large pot with cold water and add 3 TBSP of table salt to the water then add the potatoes to the pot and bring to a boil to get them par-boiled. This helps them become fluffy on the inside when roasting.

Cook in boiling water for 7 minutes.

Drain potatoes in colander; shaking the colander to take off the excess water. Let them cool for 5 minutes.

While potatoes are cooling down, remove your baking pan from the oven and pour olive oil at the bottom, covering the pan.

Add potatoes into the baking pan, toss to coat with the olive oil.

Sprinkle with rosemary leaves, and add the garlic cloves between the potatoes.

Bake in oven for 30 minutes.

After 30 minutes, remove from oven and using a potato masher, gently squash each potato down.

Pour olive oil over potatoes to coat evenly.

Sprinkle with sea salt evenly.

*** (At this point, if you have chosen to add bacon fat and/or melted butter along with some oil, this is when you would do it.)

Return to oven and bake for 23 minutes.

Remove from oven and turn potatoes over, lightly sprinkle with sea salt on this side, then return to oven for 23 minutes.

Once done, line a plate with paper towel to absorb the excess grease, and place potatoes on plate.

Serve and enjoy!

For more recipes, plus two stories, one for children and one for adults and over 100 recipes, please check out WISHES, STITCHES & DISHES, available on Amazon.

4 thoughts on “A party for the taste buds…one potato at a time.”

These look so good! I come from a potato-loving family that will appreciate these. Thank you!

Selena Robins says:

April 6, 2015 at 6:17 pm

Thank you for visiting my blog. 🙂 We are a potato loving family as well, and they love it when I make these. You can pretty much add any kind of fat you like, and even sweet onion, but my family loves them just like this. Please let me know how they turn out for you. Enjoy. 🙂

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