CRUNCHY ROAST POTATOES

 

I don’t know about you but in my opinion, nothing tastes better than a perfectly roasted potato, and it just so happens to be the perfect accompaniment for a roast, which is a regular visitor in my house.

I’m used to hosting for a lot of people, just having mine and my husband’s immediate family over for dinner is over 20 people, and since I come from a family of 5 kids, my mom trained me well on quantities.

These roast potatoes are a real crowd pleaser and if you hadn’t guessed, I personally can’t get enough of them so when the lucky day comes that I get to make them, I always make sure to make extra so that I can freeze and always have some roast potatoes at the ready.

Here we go… the trick of these potatoes is to cook them until VERY crunchy!

 

 

CRUNCHY ROAST POTATOES

You will need

  • 8 large potatoes, peeled and cut into quarters
  • 1/4 cup olive oil
  • salt to taste

Instructions

  1. Preheat your oven to 450.
  2. Start by peeling your potatoes and cutting them into quarters, drop them in a bowl of cold water as you go to stop them from discoloring.
  3. When you are done prepping them go ahead and drop your potatoes into a large pot of boiling water, cook for about 5 minutes and then pour into a colander to drain all the water out. Shake the colander the rough up the edges of the potatoes - this is to help them get crunchy in later stages.
  4. Transfer the potatoes to a large roasting pan and pour in the olive oil and salt. Get your hands dirty and mix up the potatoes to make sure that they are coated well.
  5. Put in the oven for about 1 hour to an hour and a half until they look brown and very crunchy.
  6. It's extremely easy, relatively quick and should become your go to potato! GO GO GO!
http://beautyandsomebeef.com/crunchy-roast-potatoes/

 

 

What do you think? Let me know!