22 May 2020

GOLDEN ROASTED NEW POTATOES

Crispy, golden, moreish. Parboiled, then baked to perfection. Soft and melting on the inside, and delightfully crispy on the outside, these can be a delicious meal all on their own, with just a spot of fresh salad, or a delicious side to a hearty main course.
Ever since I was a child, seeing new potatoes offered on the farmers' market meant joy, because it meant that the spring had finally arrived and in bloom. And I do still love them and cook with them as much as possible while they are in season.
The wonderful, humble new potato is a true gem in a variety of dishes, especially since it holds shape very well after cooking. And speaking of cooking, make sure to have the spice mixture ready as soon as they are done boiling in hot water, as they will absorb all of the flavours much better that way.
If you like your potatoes on the very crispy side, leave them in the oven for a few additional minutes, but do watch them very carefully, because they can burn. You do not even have to peel them; just scrub and wash off any dirt, and they are ready. However, if you have fussy eaters, fret not, you can peel them, they will be just as delicious, even though slightly less crispy.


Ingredients
1 kilogram new potatoes
1 teaspoon salt
50 millilitres light olive oil
1 teaspoon plain flour
½ teaspoon black pepper
½ teaspoon dried oregano
1 teaspoon smoked paprika
⅓ teaspoon ground cumin
⅓ teaspoon onion powder
¼ teaspoon garlic powder
¾ teaspoon sea salt

Preparation
Peel or clean the potatoes, cut each of them into quarters, and place them into a large pot. Pour in enough cold water to cover them, sprinkle in a teaspoon of salt, and place the pot over medium high heat. Let the water come to a boil and cook the potatoes for 5 minutes, uncovered. They should still be quite firm when pierced with a fork. In another large bowl, whisk together the oil, flour, and all of the spices.
Drain the cooked potatoes, shaking the colander to make sure they are as dry as possible, and then transfer them to the bowl with the spices. Mix them around, and then immediately transfer them to a large baking sheet lined with baking parchment. Make sure they are arranged in an even layer, and even gently shake the baking sheet. Bake them in a preheated oven, at 200°C, for about 15 minutes. After that time, take them out of the oven, gently mix them around, and return them to the oven. Bake for 5-10 more minutes, depending on your preference. They should be golden and fragrant. Yields 4 servings.

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