POTATO ROASTIES

From Betsy Vereckey

Active: 20minutes | Total: 1hour 20minutes Servings: 4

This recipe for English-style 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.

INGREDIENTS

• 1⁄4 cup extra-virgin olive oil

• 8to 10red potatoes (2to 3pounds total), preferably similar in size, peeled and cut into 2- to 3-inch chunks

• 2 tablespoons flour

• 2to 3fresh rosemary sprigs (optional; OK to substitute dried rosemary)

• 3to 4chopped cloves garlic (optional)

• Flaky sea salt, such as Maldon

STEPS

Preheat the oven to 400 degrees with the rack in the middle. Add the oil to a rimmed sheet pan (13-by-18-inches) and place it in the oven.

Meanwhile, bring a large pot of water to a boil. Add the potatoes and boil until softened, 4to 5minutes. 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 1hour, until golden brown. Every 15to 20minutes, 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.

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