An easy way to make restaurant-worthy spuds!
A chef friend from Switzerland made this dish for me many years ago and it’s one that’s lingered in my mind ever since. I love potatoes prepared any way (a few favourites include potato and pancetta puffs, baked potato chowder and potato pancake poutine – search this site for lots more ideas) but this version is a cut above the rest. Unlike most other roasted potato recipes, the flour in this one is really a game changer as it coats the par-boiled potatoes then mingles with the hot oil to make a deliciously crispy crust. Feel free to adjust the seasoning; we like them simply garnished but you could easily add chili powder, cayenne, pepper…whatever you like! Although they’re best served straight from the oven, leftover potatoes can be refrigerated and reheated at 350F for about 10 minutes.
- 2 1/2 to 3 pounds (1.25 to 1.5 kg) potatoes
- 1 1/2 teaspoons (7.5 mL) kosher salt, divided
- 1/4 cup (60 mL) olive oil
- 2 tablespoons (30 mL) flour (regular all-purpose or gluten-free)
- 1 tablespoon (15 mL) finely chopped fresh rosemary leaves (optional but delicious)
- Preheat oven to 415F.
- Wash and peel potatoes. Cut into 2 inch (5 cm) pieces. Place in a large pot and add just enough cold water to cover. Stir in 1 teaspoon (5 mL) of the salt; cover pot and bring to a boil.
- While potatoes are coming to the boil, drizzle olive oil on a baking tray with a rim (one about 12 x 18 inches or 30 x 45 cm) and place in the oven to heat.
- Reduce heat to medium (maintaining the boil) and cook for about 4 minutes, until potatoes are just beginning to soften.
- Drain potatoes in a sieve or strainer and slowly sprinkle the flour over top, shaking the strainer as needed to distribute the flour evenly on the potatoes.
- Remove the hot baking sheet from the oven and carefully transfer the potatoes to the baking sheet, arranging them in a single layer, cut sides down to begin.
- Roast the potatoes for a total of about 40 – 45 minutes, flipping the pieces every 10 minutes so each side gets golden brown. After 30 minutes of cooking time (and the third flip), sprinkle the chopped rosemary and remaining salt over top. Roast until golden brown all over and serve hot.
Makes 5 – 6 servings.