Cuisine American, British, Mediterranean, South African
Servings 4people
Calories 257kcal
Ingredients
5yukon gold potatoes
6cupswater
1Tbspwater
1tspcoarse sea saltto taste
1tbspfresh rosemaryoptional
3Tbspolive oil
Instructions
Prepping potatoes
Peel potatoes and immediately immerse in water to prevent browning
Cut potatoes to the size of golf balls.
Prepare roasting tray by layering a piece of foil on baking tray. This helps with cleanup.
Boiling potatoes
In a saucepan add water, making sure that the water will cover all the potatoes.
Add salt to water.
Add potatoes.
Bring water and potatoes to a boil.
Reduce temperature to a rolling boil and parboil potatoes for 8 minutes.
Remove potatoes with a slotted spoon and place on prepared baking tray.
Refrigerate for at one hour (or overnight) to cool potatoes to firm up and allow moisture to evaporate.
Roasting potatoes
Preheat oven to 400° fahrenheit (204° celcius)
Drizzle olive oil over potatoes and gently shake pan to ensure that the potatoes slide on oil and do not stick to the bottom of the pan. This makes it easier to turn the potatoes over during roasting.
Add rosemary and additional coarse salt depending on your taste (optional)
Roast for 20 minutes and turn each potato individually to ensure even browning.
Continue roasting and turning until potatoes are golden brown and crisp.