Roasted Potatoes

Esther Ottensosser Recipe By Esther Ottensosser
  • Cook & Prep: 1 h 45 m
  • Serving: 12
  • No Allergens

Roasted potatoes? Not exactly a dish that needs a recipe, or so I thought until recently. My brother-in-law Yosef, a professional chef, prepared this “simple” side dish for a family gathering. I couldn’t believe how phenomenal it was — the taste, the texture; these certainly were no regular roasted potatoes! The potatoes were very soft inside and very crispy on the outside. The ingredients are integral, but what makes this really delicious is its preparation. With a little urging, he shared his method with me and allowed me to pass it on.

Ingredients (7)

Main ingredients

Start Cooking

Prepare Potatoes

  1. Place quartered potatoes in a pot and add water to cover. Bring to a boil and cook over medium flame for 20 minutes. Drain the potatoes and rinse them under cold water. This will “shock” the potatoes and slow down the cooking process.

  2. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Transfer the potatoes to a baking pan and add the oil and seasonings. Bake for 1 hour and 15 minutes (longer if you’re using a disposable baking pan).

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