Crispy Roast Potatoes
"This recipe & the following description, notes & tips come from Australian Good Taste magazine - December 2007:
"Brushing the potatoes with a mixture of olive oil and melted butter gives them a golden crust. They taste great sprinkled with sea salt.
Notes & tips:
* Time plan tip: You can make this recipe 2 1/2 hours ahead. Transfer to a heatproof serving dish, then fifteen minutes before serving, place the dish in the oven to reheat.
* The trick to crispy potatoes is parboiling them in step 1. Make sure you choose potatoes that are about the same size - this ensures they cook evenly and makes for better presentation. If coliban potatoes are unavailable, use sebago or desiree potatoes instead.
* Allow 30 minutes cooling time.""
photo by Baby Kato
- Ready In:
- 1hr 40mins
- Ingredients:
- 4
- Serves:
-
10
ingredients
- 15 medium coliban potatoes, peeled, halved (about 2.5kg)
- 2 tablespoons olive oil
- 50 g butter, melted
- flaked sea salt, to serve
directions
- Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender.
- Drain, then place, in a single layer, on a tray lined with paper towel and set aside for 30 minutes to cool.
- Preheat oven to 180°C (350°F) Brush 2 large baking trays with a little oil. Combine the butter and remaining oil in a small bowl.
- Use a fork to scrape the curved side of the potato lengthways.
- Place, in a single layer, cut-side down, on the prepared trays and brush with butter mixture.
- Roast in oven, brushing with the butter mixture once, for 50 minutes or until golden brown. Sprinkle with sea salt to serve.
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RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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