Golden, crispy roasted potatoes that are fluffy on the inside and coated with flavour. These are the ultimate roasties, made with love and a little Fuoco. Simple enough to make any day but fancy enough to serve at your next feast.
Ingredients:
- Potatoes
- Olive oil
- Garlic
- Fresh rosemary
- Sea salt & black pepper
Method:
- Parboil the Potatoes: Peel the potatoes and aim for roughly 8cm pieces so they cook evenly. Parboil them in a pot of salted water for 15 minutes – this gives you that perfect fluffy inside.
- Steam Dry: Drain the potatoes in a colander and let them steam dry for 2 minutes. Then, give the colander a few gentle shakes to rough up the edges – this is key to getting them super crispy when roasting.
- Prep the Tray: Preheat your oven to 180°C/350°F. In a large roasting tray, add a generous amount of olive oil (or goose fat/butter for extra richness) and heat it up. Toss the potatoes in the tray with a good pinch of salt and black pepper, making sure they’re coated and spread out in an even layer with a bit of space between them.
- Add the Garlic & Rosemary: Lightly crush the unpeeled garlic cloves and scatter them in the tray. Add sprigs of fresh rosemary for that fragrant, herby hit.
- Roast to Crispy Perfection: Roast the potatoes for 1 hour, or until golden and crispy all over. About halfway through, give them a gentle toss to ensure even crispiness.
- The Game-Changer: Here’s the twist: once they’re golden, take the tray out and gently press each potato with a masher or fish slice, just enough to flatten slightly. This increases surface area for even more crispy goodness.
- Sage Finish (Optional): Toss some fresh sage leaves in a little oil, scatter them over the potatoes, and pop them back in the oven for 20-25 minutes until everything is perfectly golden and crunchy.
These roasted potatoes are the ultimate side dish – crispy, fluffy, and infused with the rich flavours of garlic and rosemary. Serve them with anything, or enjoy them on their own because they’re just that good.