Golden, crisp, fluffy, perfect.
Ingredients 8
2.5 l hot water, brought to a boil
1⁄2 tsp bicarbonate of soda (baking soda)
1 bay leaf
3 tsp salt, plus extra for finishing
1 kg potatoes, yukon gold, desiree or kipflers are all good, peeled and halved if small, quartered if large
2 tbsp extra-virgin olive oil, plus extra for drizzling and frying
1 garlic clove, minced
1 rosemary sprig, leaves stripped, chopped
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Method 4
Preheat the oven to 200°C (400°F).
Pour the into a large saucepan and add the , and . Drop in the chunks and bring to the boil over a medium–high heat, then cook for 10 minutes, or until a knife can pierce a piece of potato but won’t quite go all the way through.
Drain the and tip back into the pan. Drizzle generously with , season with and pepper and gently toss to coat. Spread out the potatoes in a single layer on a baking tray and roast untouched for 20 minutes. Remove from the oven and give the potatoes a toss, then roast for a further 30 minutes, or until golden and crispy, turning the potatoes every 10 minutes.
Just before you are ready to serve, heat in a small frying pan over a medium heat. Add the and and cook for 1 minute, or until the garlic is slightly golden. Pour this mixture over the roast and toss to coat. Finish with a good pinch of and serve.
