Patate arrosto croccanti

Ingredienti

• 2 pounds floury potaotes ((Maris Piper or Yukon Golds))
• 1/2 cup vegetable oil
• 1 teaspoon rosemary
• 1/2 teaspoon sea salt

Preparazione

1. 1

   Peel the potatoes, and dice into similar sized large chunks. Add them to a large pot of boiling water, and boil for about 5 minutes. The potatoes should be slightly softer on the surface, but not cooked yet.

2. 2

   Drain off the excess water from the pot. Cover the pot with a lid, and shake vigorously. The potatoes will be broken up on the surface, and look fluffy. This allows them to better absorb the oil, and become crispy.

3. 3

   Meanwhile, preheat the oven to 425 F / 220 C. Cover the bottom of a large roasting dish or baking sheet with a layer of vegetable oil or fat, and place this in the oven as it preheats to heat up the oil.

4. 4

   Carefully place the potatoes onto the hot oil on the roasting dish. I like to use tongs to avoid any hot oil from splattering. Turn the potatoes to coat them in oil on all sides, then place them in the oven.

5. 5

   Roast for about 40 minutes, or until the potatoes are crispy on the outside and soft on the inside. Turn them once halfway through cooking.

6. 6

   Remove the potatoes from the oven. Sprinkle some Maldon sea salt and rosemary on top, then serve.