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Crispy Roasted Potatoes

An alternative to fries, these crispy potatoes are so easy to make and can be used as a side dish, a topping for curries or even stuffed in burritos!
Inspiration:
  1. Food & Drink Magazine - Fall 2014
  1. 1 pkg mini potatoes, scrubbed clean
  1. preheat oven to 375°F
  2. cut potatoes into thirds or quarters depending on their size
  3. add everything to a large pot
  4. add enough cold water to cover potatoes by ~1 inch
  5. bring to a boil then lower heat, cover with lid & simmer for 7 mins
  1. 1-2 tbsp oil
  2. 1-2 pinch salt & papper
  1. drain potatoes & return to pot
  2. with the lid on, shake potatoes - just enough to roughen up the edges
  3. it's OK if some of the potatoes break apart but you should have mostly big potatoes with roughed up edges
  4. drizzle oil over potatoes, gently mix then season with salt & pepper
  1. transfer everything into 1 or 2 oven proof dishes - as long as they are in a single layer
  2. when the oven is ready, bake the potatoes for ~45 mins turning half way through if desired

Notes

  1. these are a great alternative to frozen fries as they come together so easily - they stay crunchy for quite some time, too
  2. white, yellow & even purple fleshed mini potatoes work well
Categories:
  1. appetizer appetizers
  2. dinner dinners
  3. fast quick
  4. healthy
  5. garnish garnishes
  6. appetizer appetizers
  7. dinner dinners
  8. fast quick
  9. healthy
  10. garnish garnishes