|Oven Roasted Purple Potatoes|
In American cuisine, is there any better side dish than a crispy, crunchy potato? From french fries to hash browns, the crispy potato is a staple along side a meat and a vegetable. Since oil-laden fried potatoes aren’t really the best thing for anyone, I’ve long been a fan of oven roasted potatoes. Purple potatoes bring the color that (obviously) white potatoes lack and a fluffiness that waxy red potatoes can’t match.
The trick is getting them crispy on the outside and still moist & fluffy in the middle. If you try to cook them entirely in the oven, they wind up void of flavor and completely dried out. They key, much like great Belgian Frites, is cooking them twice. I do the first round in the microwave because it’s quick and easy, then finish them in the oven. Save your seasoning until the very end so that it doesn’t get baked out either.
Oven Roasted Purple Potatoes Recipe
This is largely a cook-by-sight recipe. There are really no hardfast rules or ratios here and you can eyeball just about everything. This makes it a stree free side dish.
- For every person, I will buy 2-3 medium potatoes.
- Olive Oil
- Fresh Rosemary
Start by washing and scrubbing each potato thoroughly. Pierce each of them a few times with a fork and place them on a paper towel in the microwave. You want to cook them until they are soft in the middle, but not cooked all the way. Potatoes are cooked too far for this recipe if they are squishy on the outside. This only takes about 4 minutes in my microwave
While the potatoes are cooling, crush the garlic and chop the rosemary. Add half of the garlic and rosemary to a small bowl containing olive oil and allow it to set for at least an hour. You’ll use this to toss the potatoes just prior to baking
Once the potatoes have cooled, chop them into fork-sized pieces and toss them with the oil. The oil raises the surface temperature to promote a nice crispy texture. Go ahead and apply a nice coating of salt and pepper as well. Roast them in the oven at 450 degrees for 15 minutes and then watch for them starting to brown. You may want to put them under the broiler to finish them off. Just prior to plating, toss in the remaining rosemary and garlic.
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