The secret to perfectly oven-roasted potatoes is a two-step process. First, gently boil and cook potatoes through, then rapidly roast and brown them. The resulting crisp exterior and tender interior are quite addictive.
Yield: Serves 4
1 pound any potato, large or small (unpeeled)
1/4 cup olive oil
a sprinkle or two sea salt and freshly ground pepper
a sprinkle or two thyme or rosemary, dried or fresh
chopped parsley and/or a few sliced green onions for serving
Cover the potatoes with salted water and bring to a simmer, cooking just until tender. Alternatively steam the potatoes until they’re just tender.
When they are cool enough to handle, cut them into large bite-sized chunks. Depending on the size of the potato, this may mean simply cutting a smaller one in half or a larger one into 6 or 8 pieces.
Meanwhile, place a baking pan, casserole dish or large skillet in your oven and preheat it to 375°F (190°C). When the potatoes are done, toss them with the olive oil, thyme or rosemary and salt and pepper, coating each piece evenly.
Carefully add them to the preheated pan. The heat of the pan will help keep them from sticking.
Roast until golden brown and crunchy, about 30 minutes or so. Stir occasionally to help them brown evenly.
Just before serving toss with the parsley or green onions or both.
Try tossing the freshly roasted potatoes with a few handfuls of baby spinach.
In India, aloo gobi means “potato cauliflower”: it’s one of their most common vegetable dishes. It’s one of my family’s favourites too, partly because it’s so easy to make, but mostly because it’s full of so much addictive bright flavour. It’s normally made with plain white potatoes and cauliflower, but, for even more colour, flavour and nutrition, this version uses sweet potatoes instead.