Boil and fry for super delicious potatoes.
Rosemary is suitable for seasoning oven-roasted potatoes. Rosa Bröijer
The juju of these Rosemary Crushed Fries is in the wonderfully crunchy crust that comes with baking soda.
Chef Risto Mikkola can’t help but be reminded of the old wisdom: he who fries the cooked, tastes the sweet.
Boil the potatoes with their skins in water seasoned with salt and soda. After that, the potatoes are pressed into the mold with a glass base, seasoned and baked in the oven.
Yes, you read that right, baking soda is added to the boiling water. Thanks to the soda, the crust becomes even more crispy.
– We only put a tablespoon or two of soda in the cooking water, so it doesn’t taste good in the potato, Mikkola elaborates.
Instead, on the surface of a ripe potato, you can see a light layer about half a centimeter thick.
Rosemary is great for seasoning crispy lyttypots. You can cook the potatoes well in advance, and roast them in the oven for less than half an hour before eating.
Crushed rosemary potatoes
800 g of small potatoes (e.g. Siikli or other solid potato)
1-2 tablespoons of baking soda
3 tablespoons of olive oil
5 sprigs of fresh rosemary
2 cloves of garlic
1 teaspoon of salt
0.5 tsp black pepper
1. Wash the potatoes carefully and boil them in water seasoned with salt and baking soda for 15–20 minutes until they are just barely cooked.
2. Drain the potatoes and let them cool.
3. Prepare the seasoning oil. Chop the garlic and pluck the rosemary leaves from the branches.
4. Mix garlic, rosemary, salt and pepper with olive oil. Place the cooked potatoes on a baking sheet lined with parchment paper.
5. Crush the potatoes lightly with a glass bottom. Leave them a little uneven so that the surface gets crispy during baking.
6. Season the potatoes. Drizzle the seasoning oil evenly over the crushed potatoes. Heat the oven to 225 degrees.
7. Roast the potatoes in the oven for 20-25 minutes until the edges are golden brown and crispy.