Patate arrosto croccanti

Ingredienti

• 1 kg medium potatoes
• 4-5 tablespoons olive oil
• 1 teaspoon baking soda
• 3 garlic cloves
• 2 sprigs fresh rosemary
• Salt and ground black pepper
• Maldon or flakey sea salt

Preparazione

1. 1

   Wash and cut your potatoes into similar size chunks (around 1 inch). You can peel them, however I prefer to leave the skins on

2. 2

   Preheat oven to 230°C/450°F

3. 3

   Boil a pot of water on the stove, season with sea salt. Add the potatoes and baking soda and parboil

4. 4

   After about 8-10 minutes, when fork tender but not fully cooked, drain the potatoes through a colander. Shake the potatoes to roughen the edges with the colander

5. 5

   Add 2-3 tbsp of olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven

6. 6

   In the meantime, grate the garlic cloves in a small ramekin. Add 2 tbsp of olive oil, and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil

7. 7

   After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.

8. 8

   Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength ) until they are nice and crispyRemove from oven , top with a sprinkle of flakey sea salt and enjoy alongside your favourite dish!