Crispy Roasted Potatoes
This will become your ultimate roasted potatoes recipe.
Servings: 4 people
Ingredients
- 1 kg Potatoes, unpeeled (no need to cut them into smaller pieces before cooking them, but try to make sure the pieces are around the same size, so they can evenly cook)
- 1 Tablespoon Salt (to cook the potatoes)
- 1 teaspoon baking soda (to make the potatoes crispier)
- 3 Tablespoon Extra-virgin Olive oil
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Nutmeg
- 1 bunch Rosemary
- 4 Garlic cloves, whole, not minced
Instructions
- Add the unpeeled potatoes into a pot, add enough cold water to cover all the potatoes, add the salt and baking soda to the pot. Mix it and once the water is boiling, let it cook for 15 minutes.
- Drain the water and let the potatoes air dry for around 5 minutes.
- Chop the potatoes into smaller pieces, the size that you would like. Add the potatoes into a bowl, the olive oil, the spices (except the rosmarin and the garlic).
- Place the seasoned potatoes into a baking tray. It is good if the tray is big enough, so the potatoes can get crispier (best is to not place potatoes on top of each other).
- Finally add the entire garlic cloves (not minced, but a bit smashed) and the rosmarin.
- Cook it in the oven at 180°C (350°F) for 35 min or until the potatoes are golden brown. Remove the potatoes from the oven, gently squish them and place them back into the oven for another 15 minutes.
- Enjoy the perfectly crispy potatoes!
