Rosemary Roasted Potatoes
Ingredients
- 800 gPotato (peeled and cubed)
- 4 tbspExtra virgin olive oil (for coating)
- 4 pcRosemary (leaves only)
- 3 pcGarlic (crushed in skin)
- 1 pinchFleur de sel (for serving)
- 1 pinchBlack pepper ground (to taste)
Method
Golden, crispy potato cubes with a soft, tender center. The woody aroma of roasted rosemary and confit garlic fills the air as soon as the oven opens.
- 1
Peel the potatoes. Cut them into regular 2-centimeter cubes to ensure even cooking.
- 2
Plunge the cubes into boiling salted water for 5 minutes. A knife tip should enter easily but the cube must remain whole. Drain and let the steam escape to dry the surface.
- 3
In a bowl, toss the potatoes with olive oil, rosemary leaves, and crushed garlic cloves. Every side must glisten with oil.
- 4
Spread on a tray without the pieces touching. Bake at 210°C. Flip halfway through when the bottom side is deeply browned. Remove when the crust sounds hollow under a fork.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the tray: if the cubes touch, they will steam in their own moisture and never get crispy.
- Pre-blanching is crucial to create a fine starch layer that will caramelize in the oven.
How long does this dish keep?
Keep for 48 hours in the fridge. To reheat, bake for 5 minutes in a very hot oven (200°C) to restore the crunch.
