Crispy Potatoes


Getting roast potatoes crispy on the outside and soft within seems to be one of those cooking challenges most people set out to beat. I find that the best way to get this result without parboiling it to cut the potatoes into smaller pieces and crank the oven up really high. I also love to add goose or duck fat as it adds an amazing flavour, but that only really happens on special occasions. This recipe has just a few ingredients, which is always a bonus. Also, I always try to roast red potatoes as they seem to taste better, and don’t leave out the polenta: it’s my secret ingredient.

what you need

  • red waxy potatoes, such as Desiree
  • 1 – 2 cloves garlic, crushed
  • a few sprigs fresh rosemary, leaves pulled off and finely chopped
  • approximately 2 tbsp coarse polenta {not the quick cook one}
  • 1/2 to 1 cup extra virgin olive oil, depending how many potatoes you are cooking
  • Sea salt and freshly cracked black pepper, to taste

what to do

  • Heat the oven to very high, around 230 C.
  • Peel and cut the potatoes into quarters or a large-ish dice, depending on their size. In a large baking dish combine all the ingredients until the potatoes are coated well. Use enough polenta to just coat all the potatoes, it’s this that gives them the extra crunch as well as flavour. Use enough oil to coat without everything swimming in it.
  • When the oven is ready, put the potatoes in. Bake for thirty to forty minutes. Take them out once to toss them about so they are all evenly crispy.

3 Thoughts

  1. Oh my gosh! I am such a potato fanatic that I saw this recipe and my knees almost buckled! They sound so delicious. I just printed out the recipe and will be trying it in the next few days and very much looking forward to it. Thank you for sharing the recipe 🙂

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