OVEN-FRIED POTATOES
An easy way to get a crispy potato, a texture that works well with the other side dishes.
8 small red potatoes, about ½ lb (250 g)
2 tbsp (30 mL) olive oil, divided
Salt and freshly ground pepper
1 Preheat oven to 450°F (230°C).
2 Place potatoes in a pot of cold salted water. Bring to a boil and boil for 6 to 8 minutes or until crisp-tender. Drain well and return to pot over the turned-off burner, shaking the pot to dry off the potatoes.
3 Brush 1 tbsp (15 mL) oil onto a rimmed baking sheet. Set potatoes on top of the oil. Flatten the potatoes with the bottom of a dry measuring cup or your hand until ½ inch (1 cm) thick. Drizzle potatoes with remaining 1 tbsp (15 mL) oil and season with salt and pepper. Bake for 15 to 20 minutes, turning once, or until a golden brown colour.
Serves 2