Potatoes roasted to a crisp in the oven are so good that you could eat them every day.
Potatoes are frozen food at their best. The deliciousness of these oven-roasted potatoes lies in the crispier surface and the soft interior. The addictive combination is irresistible and tastes good to the whole family.
These crispy potatoes seasoned with garlic and sage were inspired by Jamie Oliver, whose recipe I have been adapting in my home kitchen for several years.
Crunchy potatoes are not the choice of a busy cook, because the secret of potato crispness lies in two working steps, which are not suitable to correct. They are pre-cooking and flattening.
Of course, perfect potatoes also have flavor. In addition to salt and pepper, the potatoes get sage and garlic in this recipe. Potatoes also taste excellent when seasoned with, for example, rosemary, thyme or lemon peel.
Crispy fries
1 kg of floury potatoes
olive oil
50 g of butter
salt
pepper
1 pot of sage
4 cloves of garlic
1. Peel the potatoes and pre-boil them in salted water for 15 minutes. Pour off the cooking water and then shake the pot with the lid on vigorously a few times to break the surface of the potatoes a little.
2. Add olive oil and a piece of butter to the baking dish.
3. Pour the potatoes into the baking dish and arrange them in one layer so that the potatoes do not overlap each other. This way each potato gets a contact surface with the bottom of the pan.
4. Bake the potatoes in the oven at 190 degrees for 30 minutes.
5. Flatten the potatoes at this point with the help of a pestle, so that the surface area of the potatoes hitting the bottom of the baking dish increases. Season with salt and pepper.
7. Drizzle olive oil over the potatoes and add the peeled garlic cloves and sage leaves.
8. Roast the potatoes in the oven for another 45 minutes, until they have acquired a beautiful golden brown color and are crunchy.
For crispy potatoes, use a floury potato variety. Wind Lindgren
Store properly
Potatoes are best stored in a cool, dry and dark place where the temperature is 3–6 degrees.
If it’s too cold, the potatoes start to develop starch faster, which leads to their wilting, while if it’s too warm, the potatoes can start to soften, dry out and sprout. You can eat a potato that has started to sprout if the sprouts are very small and the potato is still hard in structure. A potato is considered defective if the sprouts are more than 5 millimeters long.