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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

THE BRITISH ROAST POTATOE (YES WITH AN 'E') Recipe

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This recipe for THE BRITISH ROAST POTATOE (YES WITH AN 'E') is from KELLY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds red or yellow skinned potatoes- I like Yukon Gold
2 tablespoons olive oil
3 tablespoons fresh herbs chopped (rosemary, parsley, thyme, basil optional)
To taste coarse salt and pepper
Directions:
Directions:
Preheat oven to 425°F.

Scrub potatoes (do not peel them). Dice into 1-1½ cubes.

If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato).

Bring a medium pot of water to boil and add potatoes, par-boil them until tender.

Drain potatoes and then toss potatoes, olive oil, herbs, and seasonings

Place on a baking sheet and bake for 45-60 minutes until browned and crispy.

Any kind of potatoes will work in this recipe and peeling potatoes is optional.

 

 

 

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