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Oven-Roasted Potatoes with Minimal Oil

Ingredients for 4 people 4 large potatoes. salt. extra virgin olive oil. Preparation Peel the potatoes and cut them into irregular chunks — nothing fancy, just rough pieces like we always did at home. Put them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until they're tender but not falling apart, about 10 to 15 minutes. Keep an eye on them so they don't get mushy. Drain them well and give them a quick rinse under cold water to stop the cooking. Spread the well-drained potatoes on an oiled baking tray, then drizzle just a touch more oil over the top — just enough to coat them lightly, like you're dressing a salad... Pop them under a hot broiler and let them roast until they turn beautifully golden and crispy on top. Sprinkle with a bit more salt and serve them straight away while they're still hot and crispy... Hope you enjoy these as much as we do!

Oven-Roasted Potatoes with Minimal Oil





Ingredients

for 4 people
  • 4 large potatoes.
  • salt.
  • extra virgin olive oil.

Preparation

Peel the potatoes and cut them into irregular chunks — nothing fancy, just rough pieces like we always did at home.
Put them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until they're tender but not falling apart, about 10 to 15 minutes. Keep an eye on them so they don't get mushy.
Drain them well and give them a quick rinse under cold water to stop the cooking.
Spread the well-drained potatoes on an oiled baking tray, then drizzle just a touch more oil over the top — just enough to coat them lightly, like you're dressing a salad...
Pop them under a hot broiler and let them roast until they turn beautifully golden and crispy on top.
Sprinkle with a bit more salt and serve them straight away while they're still hot and crispy...




Hope you enjoy these as much as we do!

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