Potatoes provide an ideal meal whether eaten on their own or
as an accompaniment. Roasted potatoes are especially tasty and when prepared
with herbs and pepper, they provide a delicious entree. Do not peel the
potatoes to preserve the nutrients.
Preparation time: 10 minutes
Cooking time: 45minutes
Serves: 12
Ingredients
- · 1kg small fingering potatoes scrubbed clean and left with their skin on
- · ¾ cup extra virgin olive oil
- · Fine sea salt
- · Freshly ground vegetable pepper
- · 6 tablespoon thinly sliced chives
Method
- Position racks in the top and bottom thirds of the oven and heat it to 425oF. Put two large, rimmed baking sheets in the hot oven.
- Place the potatoes in a large bowl and drizzle olive oil and sea salt over them. Also, grind a pepper mill several times to get a sufficient amount of pepper. Toss the mixture
- When the pans are hot, divide the potatoes between the pans in a single layer. Roast for 20minutes, turning them occasionally. Allow to continue roasting for a further 35minutes until they are tender and evenly browned.
- Place the roasted potatoes in a large bowl and add the chives
- Season to taste with more salt and pepper and place on a serving plate warm until you are ready to serve
Cooking tips
- If you cant find fingerlings, you may substitute them with baby redskin potatoes
- Avoid cooking potatoes with green skins as they tend to be bitter
- To cook old potatoes, put them in cold water and bring to a boil. To cool new potatoes, plunge them into already boiling water and cook until just soft for best results.
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