|Prep Time||15 minutes|
|Bake Time||1 hour|
|Serves||4 (as a side)|
- 8 potatoes (any type we like sebago potatoes)
- 4 tablespoons olive oil
- Sea salt (to taste)
- Cracked pepper (to taste)
- 1-2 sprigs of rosemary
Have you been to a dinner and they bake the most perfect crunchy on the outside smooth on the inside, rosemary sprinkled oven baked potatoes?
We went on the hunt at parties and found the recipes for the best potatoes in Australia (or we like to think).
Turn the oven to 200°C
Peel and wash your potatoes
Cut them to the size you like... not too small for a crispy potato otherwise there is no soft potato on the inside.
Place them into boiling water for a few minutes and stick a skewer in just a little way to see that it has softened slightly.
Drain thoroughly and completely dry. This is the secret!
Scrape a fork through all sides of your potatoes to make lines (if you are in a hurry swirl around your colander to roughen up). This gives a surface area to get crunchy.
Place in baking dish and add generous amount of olive oil over the potatoes. Watch the olive oil drizzle into those little lines you have made!
Liberally season with salt & pepper and very finely chopped rosemary.
Place in oven turning after half an hour, then bake for another 30 minutes.
Serve with a beautiful baked rack of lamb or your favourite roast and be the star of your dinner!