I don’t know about you but I get bored of the same old potato, rice and pasta side dishes. Years ago I was watching a Nigella Lawson show and she made these lovely potatoes, describing their incomplete slices as just a way of getting more fat inside. As a huge roast potato fan, this thrilled me. Best of all, this recipe is pretty and easily multiplied to feed any army, limited only by the size of your largest roasting pan and oven.
Ingredients
6 medium waxy young potatoes (with thin peels)
Knob of butter
Healthy drizzle of olive oil
Good sprinkle of sea salt
Small handful chopped parsley for serving - optional
Method
Preheat your oven to 400°F or 200°C.
Set your potatoes, one at a time in a wooden spoon. Using a sharp knife, cut even slices about 1/4 inch or 1/2 cm apart, from the top of the potato, width-wise, until your knife reaches the wooden spoon.
Set the potatoes, cut side down in a baking pan that has been drizzled with olive oil. Put the knob of butter in the pan and put the pan in the preheated oven.
Roast for about 20-25 minutes, turning the potatoes from top to bottom and basting frequently with the olive oil/butter in the bottom of the pan.
Finally turn the potatoes cut side up and give them a good sprinkle of sea salt.
Continue basting frequently with the olive oil/butter.
Roast another 20-25 minutes or until the slices have separated and the potatoes are golden and crunchy around the edges.
Baste one final time and serve.
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| I meant to sprinkle these with chopped parsley. Imagine them even prettier with a little green on top. |
Enjoy!
This is one of my favourite ways to cook potatoes. I like a little lemon juice and lemon zest sprinkled over mine, or baste with rosemary, garlic with a sprinkle of sea salt at the end. Great step by step instructions.
ReplyDeleteI have been known to add rosemary and garlic to any and all roast potatoes, Sally, but I'll try lemon juice and zest next time. I'll bet they really brighten up the roasties.
ReplyDeleteMmmmm these look absolutely delectable! I love potatoes!
ReplyDeleteThank you, Kayle! They are delectable!
ReplyDeleteWow - so you use a wooden spoon and cook them in an iron skillet - I have both! I can do this and will next time we have steak. perfect!
ReplyDeleteI've always wanted to make these and didn't realize how easy it is to do. I think it's time to tackle this to-do real soon.
ReplyDeleteActually, that is my non-stick round cake pan, but an iron skillet in the oven would work very nicely, Kelli.
ReplyDeleteIt is so simple for such a pretty and tasty result, Renee. Do give this a try!
ReplyDeleteYours is the fourth version I've seen and my FAVORITE photos of the dish developing as it goes. Delightful! Maureen Tisdale, Detroit News food editor www.detroitnews.com/letstalkfood @reentiz
ReplyDeleteWhy, thank you, Maureen! You've made my day. I appreciate your taking the time to leave a comment, especially as it is such a nice one.
ReplyDeleteOh yum, these look great! What a perfect "party potato" :)
ReplyDeleteThank you! They surely would be, Lori!
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