I have the secret to perfect roasted potatoes! Kinda makes me feel like that dog from those Bush’s Baked Bean commercials, except that I don’t really have a secret per se to tell more like a trick that everyone but me probably already knew. In any case, to perfectly roast potatoes try parboiling them!
I went to Wiki and ehow.com for short tutorials on parboiling and found that it’s a technique used to speed up any following cooking processes (such as roasting or stir fry) and contributes to that crispy quality I so love in potatoes. If you’re wondering, the difference between parboiling and blanching is that blanching requires the use of ice water to stop the cooking process and parboiling does not.
I’ve tried roasting potatoes before without parboiling them and they just didn’t have the texture or flavor I was going for. This recipe ROCKS! Never again will I roast without going through this not-so-secret-but-necessary process.
I wasn’t able to find the exact potatoes called for in the recipe, instead I used the smallest potatoes I could find at the grocery store. Also and unfortunately, the store was out of fresh rosemary as well, but the dried spice worked well enough! Basically, this is a fool proof recipe, so try it out!
Roasted Potatoes: http://www.thenovicechefblog.com/2010/09/roasted-potatoes/
1 lb fingerling potatoes, halved (or quarter for the larger ones)
4 garlic cloves, crushed
3 sprigs of fresh rosemary, chopped
sea salt and freshly ground black pepper
3-4 tablespoons olive oil
Preheat oven to 400 degrees.
In a large stock pot, bring water and a dash of salt (enough to cover the potatoes) to a boil. Once boiling, add potatoes and boil for 8 minutes. Then drain potatoes in a colander and allow to dry (about 5 minutes). While the potatoes are still in the colander, toss them around a bit to ensure you got all the water out and to as Jamie says “fluff them up a bit”.
Then combine potatoes, garlic, rosemary, salt, pepper, and olive oil in a roasting pan. Make sure the potatoes are well mixed in the seasonings and that the potatoes are spread out in a single layer. Cook at 400 degrees for about 35-45 minutes. Check them mid way through and stir them up a bit. You will know they are done once the edges are perfectly browned and crisp! Serve immediately!