 |
Roasted Rosemary Potatoes
Potatoes are a great source of Vitamin C, Potassium, Dietary Fibre and contain zero cholesterol. The best way to retain those nutrients during the cooking process is to steam them, as boiling them will reduce a lot of their nutritional value.
Serves 4 1lb 4oz(550g) of floury potatoes, Maris Piper's or King Edwards are ideal Wash the potatoes and peel them lightly, take out any eyes with a paring knife, then put 2 inches of salted water in a pan; place it over a high heat and bring it to the boil. When the water is at a rolling boil place the potatoes in a steamer compartment above the boiling water and cover. Steam for about 10 minutes until the edges are starting to soften. Take the steamer compartment off the heat and allow any water to drain out. Pre-heat your oven to 230˚C/450˚F/Gas 8. Then carefully place the steamer compartment on a flat surface and with the lid on quickly move it back and forth so that you break the edges of the potatoes. 'Edging' like this is the key to getting nice crispy edges on the finished roasted potatoes. Then take a roasting tray and line it with some kitchen foil, dull side facing upwards and spray it with a little olive oil. Place the potatoes on the foil and separate them. Spray with some olive oil and season with sea salt & ground black pepper. Then strip the leaves from 1 large sprig of rosemary and sprinkle them over the potatoes. When the oven is pre-heated place the roasting tray on the highest shelf and cook for 30 minutes. Then open the oven and turn the potatoes briefly. Close the oven and leave for a further 15-20 minutes until crisp and golden. Then serve your roasted rosemary potatoes as soon as you can while they're still crispy.
Return to the previous page Return to the top of this
|
