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  • Sheena Philipose

Roast Potatoes

Updated: Jul 26, 2020

If you know me, you know that my comfort food is potato anything! I can have a whole packet of potato chips (any flavor, it doesn't matter) in one sitting- whether I'm hungry or not is immaterial. Don't even get me started on French fries. For this reason, when making a roast(e.g. my Roast Chicken), these potatoes are a must.  

After trying many methods to cook perfect potatoes, I've come to this method. It's fast, easy, and most importantly, it's tasty. Below is a quick how-to on how to create the best roast potatoes.

If you're using big potatoes, cut them down to the size and cut you prefer and boil them for a few minutes just until they get a little soft (before they get waxy). A trick I use is boil them in salted water mixed with a little milk and few smashed pods of garlic. This allows the potatoes to cook halfway and assume a good hint of garlic from the beginning, which will be brought out even more during the roasting.

Next, take them off the heat, drain them, and rinse them in cold water to stop the cooking.

Spread the potatoes on a roasting tray and season well with a generous hit of olive oil, salt and pepper. If you want to mix it up, throw on sliced onions and some chopped herbs (parsley or rosemary) and put them in a 180 C (350 F) preheated oven for 20-30 minutes.

Halfway through, stir the potatoes to prevent them from sticking to the tray and check for seasoning. When they come out of the oven, they should be golden, crispy, and ready to devour!

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