Garlicky and crispy, Josh Ozersky’s tastyspuds fall somewhere between has browns and roasted potatoes.
Ultimate Roasted Potatoes Recipe
1/4 cup olive oil
2 to 3 cloves garlic, finely chopped
4 sprigs rosemary, leaves chopped
Salt and freshly ground black pepper
1 tablespoon flat-leaf parsley, chopped, to garnish
Preheat an oven to 400ºF.
Place the potatoes in a colander and rinse them under cold running water until all of the excess starch is gone and the water rinses clear. Place the potatoes in a medium pot and cover with cold water. Place the pot over high heat and bring the liquid up to a boil. Boil the potatoes until they’re very tender and beginning to fall apart, 15 to 18 minutes. Drain the potatoes well and reserve.
Place a roasting pan over medium-high heat with the oil. Add the garlic and cook until tender and aromatic, about 2 minutes. Add the potatoes, rosemary, and some salt and pepper to the pan and toss to combine.
Transfer the pan to the oven and roast the potatoes, turning occasionally, until deep golden brown, 20-25 minutes. Transfer the potatoes to a serving dish, garnish with parsley and serve.
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In association with Rachael Ray at www.rachaelray.com