Monday, January 30, 2012

Restaurant Style Roasted Potatoes

   This is a simple recipe for making restaurant style roasted potatoes at home. These potatoes are golden brown and crispy on the outside and soft and fluffy on the inside. The secret is to boil the potatoes before you roast them. If you're not already in the habit of doing this you may wonder, "Why the heck would I bother cooking my potatoes before I cook my potatoes?" Try it and you'll see it's well worth the little bit of extra time and effort. With this technique you will never have to worry about your roasted potatoes turning out dry and chewy. In this recipe I season the potatoes with fresh rosemary, but you can use anything you like. Two of my favorite seasonings for roasted potatoes are Cajun spice or Montreal steak spice. 

Prep time 15 minutes Cooking time 45 minutes Serve 4  

Ingredients

900g (2lbs)  potatoes
50ml (1 3/4 oz) Olive oil
1/4 bunch  fresh rosemary (or 1 tbs dried)
salt & pepper


Preheat the oven to 375F
1. Peel the potatoes and then cut into 2cm (3/4") cubes.
2. Place the potatoes in a large pot, cover with water and bring to a boil. Lower the heat and gently simmer the potatoes until soft enough to easily crush with a fork, about 15 minutes.
3. Strain the potatoes, spread them out on a baking tray & drizzle with olive oil.  Season with salt, pepper & fresh rosemary. 
4. Place in the oven at 375F and roast until golden brown, turning occasionally, about 30-40 minutes. 


8 comments:

  1. Sounds logic and awesome; however, I noticed that my local Applebee's roast potatoes are served with skins on.

    How to I achieve those results. Thank you:)

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    Replies
    1. You can follow the exact same recipe, without peeling the potatoes. I love skin-on potatoes. Just make sure you scrub them well before you cut them. For skin-on potatoes, I usually use red potatoes because the skin is thinner and have a nice flavour.

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