POTATO ROASTIES

This recipe for Englishstyle roasted potatoes has the best of both worlds — a potato with dreamlike, fluffy insides and rough, crispy skins. A juicy red wine is the only serving accompaniment you’ll need. In the unlikely event you have leftovers, the potatoes are just as good the next morning from the fridge.

1/4 cup extra-virgin olive oil 8 to 10 red potatoes (2 to 3 pounds total), preferably similar in size, peeled and cut into 2- to 3-inch chunks 2 tablespoons flour

2 to 3 fresh rosemary sprigs (optional; okay to substitute dried

Preheat the oven to 400 degrees with the rack in the middle. Add the oil to a rimmed sheet pan (13-by18-inches) and place it in the oven.

Meanwhile, bring a large pot of water to a boil. Add the potatoes and boil until softened, 4 to 5 minutes. Drain the potatoes in a colander and sprinkle with the flour. Shake the colander to distribute the flour evenly.

Carefully remove the pan with the hot oil from the oven. Spread the potatoes out in a single layer in the hot pan. The potatoes should sizzle upon making contact with the hot oil. Return the baking sheet to the oven and roast the potatoes for about 1 hour, until golden brown. Every 15 to 20 minutes, flip the potato pieces, ensuring that all sides brown evenly. About 45 minutes into cooking, sprinkle the potatoes with the rosemary and/or the garlic, if using. Transfer to a cooling rack and generously season with the salt and serve. Serves 4.

Nutrition: Calories: 300; Total Fat: 14 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 150 mg; Carbohydrates: 39 g; Dietary Fiber: 4 g; Sugars: 2 g; Protein: 5 g. From Betsy Vereckey