January 28, 2016
Crusty, tender roasted potatoes with a hint of garlic and parsley. Frying the potatoes not only partially cooks them, but also creates a thin crust. It's a little extra work, but it's worth it. Make and serve these potatoes with Whole Roasted Chicken.
- Yields: 36 - 48 pieces
Peel, wash and dry potatoes well, then cut into six lengthwise wedges.
Note: Position oven rack on the lowest level and preheat the oven to 425'F.
Fry the potatoes on high heat, until golden brown, but not thoroughly cooked. Transfer the browned potatoes into a large mixing bowl. Add in the flavourings and the 1/2- 3/4 cup liquid (chicken stock or water) and toss well; transfer to baking pan. Pour in about a 1 cup of water into the mixing bowl and swirl it around, then empty it into the baking pan with the potatoes. With a few tablespoons of additional liquid, rinse out the bowl, just in case some of the flavourings had adhered to the bowl's side. Pour more liquid, if necessary, to cover the potatoes a 1/3 - 1/2 way up; then drizzle them with 1/2 cup oil.
Check pan, halfway through cooking time, for water levels; potatoes need and will absorb water during baking. If there is no more water in pan, add enough water to cover halfway up and continue to bake and check every 5 - 7 minutes for doneness; otherwise, potatoes will stick to pan. Potatoes are done when they can actually be cut with a fork.
Bake for about 20 - 30 minutes, uncovered. During the last few minutes of baking (5 - 10 minutes before removing them from the oven), raise the oven temperature to 500'F. and baste the potatoes with their pan drippings. When potatoes have been baked, remove them from the oven and keep them covered until ready to transfer to serving platter.
Image author: Clemens v. Vogelsang