This recipe may seem simple, but the secret to perfectly crispy-on-the-outside, soft-on-the-inside roasted potatoes lies in combining two cooking methods: blanching and roasting.
Ingredients
- Yellow-fleshed potatoes
- Olive oil
- Salt
- Crushed garlic
- Fresh rosemary
- Fresh herbs of your choice
Instructions
1. Prep the Potatoes
Wash the potatoes thoroughly. Peel them if desired. Cut into evenly sized cubes to ensure uniform cooking. Rinse them well.
2. Blanching
Place the potato cubes in a large pot of salted boiling water. Bring back to a boil, then simmer for 1 to 1.5 minutes.
3. Flavouring
While still hot, drain the potatoes and transfer them into a Pyrex or aluminum bowl (avoid using plastic). In this bowl, you should have already placed the following:
- Fresh rosemary
- Halved garlic cloves
- Fresh herbs of your choice
👉 Whenever possible, use whole herb leaves or sprigs instead of minced herbs. Larger pieces are easier to remove before baking.
Cover the bowl with a lid and seal it tightly with plastic wrap to create an airtight environment. Let the potatoes cool for at least 1 hour. For enhanced flavor infusion, gently shake the bowl occasionally (without unsealing it) to help distribute the aromas evenly.
4. Preheat the Oven
Preheat the convection oven to 190°C (392°F).
5. Season
Remove the garlic, rosemary, and herbs. Toss the cooled potatoes with only olive oil (no salt).
👉 Avoid adding herbs or garlic at this stage to prevent burning.
6. Roast – First Round
Spread the potatoes on an oiled baking tray in a single layer.
Roast for 20 minutes, then turn the potatoes.
7. Finish Roasting
Roast for another 20–25 minutes, or until golden brown and crispy.
8. Serve
Remove from the oven and do not cover. Serve hot.
If preparing in advance, you can reheat them before serving.
👉 Add salt only just before serving.