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the goods 1 lg potato per person 1 dessert spoon flour 2 taspoons salt fresh rosemary 1/2 teaspoon fresh ground pepper 1/2 cup oil or fat hot paprika (optional) time:
you will need:
serve with:
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crispy rosemary potatoes the science of the spud: a potato is pretty much pure starch. most of us know that, which is why these humble fellows have become the pariahs of the no-carb millennium anyway, the crisp factor of a spud relies on the surface starch being sealed by hot fat ASAP. this allows the centre of the spud to steam to a fluffy perfection whilst the outside just keeps getting crunchier so the factors that go into the perfect spud are as follows:
pre-heat: oven to 475f / 250c peel the potatoes and slice them into quarters or even sixths. slice them into equal sizes par boil them in salted water for about 8 minutes or zap them in the microwave (in a little water) for about 4 minutes place the oil in the baking dish and let it get hot in the oven toss the flour, salt, pepper, a fistful of torn rosemary leaves and paprika (if using) into a plastic bag drain the spuds, put them into the bag with the seasoning and give the bag a good toss put the spuds in the baking dish (careful not to splatter yourself with hot fat). give them a nudge with some tongs so that they get covered in fat bake 25 minutes, turn them, bake another 10-15 minutes until crispy golden you can add more rosemary or garlic cloves to the pan if you wish
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