Best Roasted Rosemary Potatoes?
- Tom P Feb 8, 2008 10:05 AM
I am obsessed with great roasted potatoes. Cut into 1 inch chunks or so, roasted in a hot oven with rosemary, garlic, salt and pepper and oil. I want mine to be even better, though - so so crispy on the outside, tender in (though the outside crisp is what is important to me). They don't always come out just right.
How do people do it? What are your best approaches?
I often use my cast iron skillet - would you agree? Sometimes when I try to turn them they stick and the skin comes off...how do you avoid that?
Would love any advice or ideas, thanks
I use a Le Crueset cast iron and enamel ramekin or roasting pan. I spray it first with canola. Then I toss the potatoes with same ingredients you do, put them in the pan skin side down and roast them at 450 for at least an hour, maybe longer if they aren't brown enough to suit me. I don't stir them or turn them at all, just check for browness. They come out crispy crunchy on the outside and fluffy on the inside.
I also use the Zuni method. Yukon Gold-type potatoes (I quit peeling them after the first time I made them), boiled in salted water until tender, then drain and toss with olive oil and fresh rosemary which you have bruised, not chopped or minced. Throw the mess on a cookie sheet and bake at fairly high temp for about 20 min. I'm guessing at the temp and time because I'm at work, but you can probably locate the details on chowhound somewhere because the Zuni book was cookbook of the month at some point here. The absolute best part of this recipe,other than the fabulous taste and texture, is that you can turn the oven down to low and leave the potatoes in there for a long time while you get everything else ready, or if your guests are late,or if cocktail hour lingers... all that. They just get better.
Great thread - I am never happy with the outcome of mine, and don't make them enough to learn from my mistakes.