I make these Roast Potatoes every Friday night, so my children think Shabbat and roast potatoes are synonymous. Guests always ask for the "secret". The secret to making perfect roast potatoes is parboiling the potatoes and then dousing them in hot oil. This seals them so they are crispy on the outside and soft inside.
Ingredients:
- 6 medium potatoes, peeled and cut into quarters
- 1/2 cup vegetable oil
- approximately 1 tablespoon of course sea salt
Preparation:
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) – preferably with the turbo option.
2. Put the potatoes in a pot of salted water with enough water to cover.
3. Bring the potatoes to the boil and simmer for 5 minutes.
4. Drain the potatoes and place them in a single layer in a shallow baking dish.
5. Heat the oil in a pan.
6. Pour the oil over the potatoes, making sure that all the potatoes are coated in oil. Sprinkle with salt.
7. Place the potatoes in the pre-heated oven.
8. Cook the potatoes for about 1 1/4 - 1 1/2 hours, turning regularly so that the potatoes brown on all sides.
YIELDS: 6 servings
2. Put the potatoes in a pot of salted water with enough water to cover.
3. Bring the potatoes to the boil and simmer for 5 minutes.
4. Drain the potatoes and place them in a single layer in a shallow baking dish.
5. Heat the oil in a pan.
6. Pour the oil over the potatoes, making sure that all the potatoes are coated in oil. Sprinkle with salt.
7. Place the potatoes in the pre-heated oven.
8. Cook the potatoes for about 1 1/4 - 1 1/2 hours, turning regularly so that the potatoes brown on all sides.
YIELDS: 6 servings
