Friday, April 22, 2011

The Ultimate Roasted Potato (not kidding!!)

We love potatoes in my house and will eat them in pretty much any form, so when I saw this recipe for the Ultimate Roasted Potato, I had to give it a try! This came from our organic fruit and veggie delivery organization, Full Circle Farms. Man oh man - it was delicious! Here's the deal - they have this golden, crunchy, a little bit salty crust on the outside and then a soft, tender and FLAVORFUL fleshy center...almost like a French fry but much better for you! So here it is - the Ultimate Roasted Potato recipe.

The Ultimate Roasted Potato

1 lb small sized potatoes, halved
2 tbs olive oil
1 tbs crushed sea salt
1/2 tbs fresh ground black pepper
2 whole rosemary sprigs
6 whole garlic cloves, peeled

1. Preheat the oven to 450 degrees.

2. Bring a large pot of water to a rolling boil. Add two heavy tbs of sea salt. Boil the potatoes for 12-14 minutes. Potatoes should just be softened and easily bruised.

3. In a large bowl, roughly toss potatoes with 1 tbs sea salt to slightly mash the potatoes and get them coated in their own starch. Add pepper, garlic cloves and rosemary. (I didn't have fresh rosemary on hand, so I used dried and it worked fine - not as well as fresh would have been, but good anyhow.) Mix well.

4. Place on a large baking pan and drizzle with olive oil until they are coated. (I didn't need two whole tbs.) Spread them out so that each potato is in its own space.

5. Roast for 20-30 minutes or until a golden brown layer forms on the outside.

Enjoy immediately! Great for leftovers, too!!


  1. making these this week....what kind of potato did you use?

  2. Hey Bex, I just used small white potatoes (like a white rose), though I made it again with small red potatoes as well. The smaller ones are better because you can just cut them in half and go from there. Be careful with the salt - I'm using a lot less than the recipe calls for - 1 tbs. was A LOT! Maybe 1-2 tsp. would be better!! Let me know how they turn out!