Roast Potatoes are both filling and flavorful, deriving their good taste from the caramelized starch, salt and olive oil. Simple and delicious.
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Serves: 4 servings
- 2 kg floury (Russet) potatoes
- 4 Tablespoons olive oil
- 1 teaspoon salt flakes
- Bring a large pan of lightly salted water to the boil. Meanwhile, peel the potatoes and cut into even-sized chunks. Cook in the boiling water for 5 minutes, drain thoroughly and then return to the pan. Drizzle with the oil and sprinkle with the salt.
- Put a tight-fitting lid on the pan and shake vigorously so the edges of the potatoes scuff slightly and they all get a light, even coating of oil.
- Arrange on a baking tray alongside the main course for 35 to 40 minutes, turning halfway through cooking, so they are golden and crispy all over. Serve piping hot.