Sunday nights during the winter meant one thing when I was growing up, and that was roast dinners. Gathering around a fire before dinner and then around the table “en famille” to enjoy a serious feast. Without fail, roast potatoes were part of these memorable Sunday nights.
I am not sure exactly when it happened, but at some point, while I was still pretty young, the potatoes changed. Changed for the better that is. What happened?
My dad had picked up the trick from Lucy Waverman ( in the Globe and Mail) about how to make these roast potatoes.
In my mind, this trick is the key to the best basic roast potato recipe. I say basic, because in the recipe I present to you, there is no added flavour, such as garlic or rosemary, but you could easily make that happen.
So what’s the trick you ask?
The trick for the best roast potato recipe is incredibly easy. It involves, peeling the potatoes, boiling them, then wait for it… Return them to the pot and bang the hell out of them. You can see in the picture above what they look like after I had a go at them.
By creating rough banged up edges like this it allows the potatoes to get extra crispy. You can see what I mean in the picture below. So good.
The best part is the little crispy bits. These are called chefs privileges. Little snacks you can’t get enough of.
You can have these potatoes as part of your dinner. They are extremely comforting winter fare. Make sure you make lots, because they are great leftover for breakfast.
What do you remember eating growing up that you loved to eat?
- -as many potatoes as you need, peeled and cut in half or quarters
- -olive oil
- -sea salt
- Preheat oven to 425F.
- After you have peeled and cut the potatoes, place them in a pot and cover with water.
- Bring to a boil and reduce heat to medium. Boil for about 12-15 minutes, until you can easily pierce with a knife.
- Strain the potatoes and return them to the pot. Hold the cover down and shake the pot around so that the potatoes bang against the side of the pot.
- Do this for about 30 seconds to a minute until they look banged up.
- Drizzle with a little olive oil and sprinkle a few pinches of salt.
- Place on a baking sheet and put in the oven on the middle rack.
- Roast for 40-45 minutes, turning a few times throughout.
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