I can’t be the only one who gets excited when I see this in the grocery store, right?
Once the potatoes are fully cooked (a sharp knife or fork can pierce through without resistance), it’s time to season them in preparation for the oven. I chose the simplest one: olive oil, salt, pepper & a couple cloves of garlic for good measure.
If I had to pick my favourite way of preparing potatoes, roasting comes very very high up on my list. The unmistakable hint of caramelization makes everything better. It’s even better the following day turned into a salad.
How do you like to prepare potatoes on a regular day?
“The LORD hath appeared of old unto me, saying, Yea, I have loved thee with an everlasting love: therefore with lovingkindness have I drawn thee.” (Jeremiah 31:3)
- 8 whole New Potatoes, washed and patted dry
- 6 cups Water
- 6 tbsp Salt, separated use
- 1 tsp ground Black Pepper
- 2 tbsp Olive Oil
- 6 cloves Garlic, unpeeled
- Preheat oven to 200C or 400F.
- Bring water to a boil on the stove. Meanwhile, use a fork and prick potatoes.
- Salt water with 5½ tbsp salt. Boil potatoes for 4-5 mins and drain.
- In a roasting pan, toss potatoes & garlic cloves with oil, remaining salt and pepper.
- Roast in the oven for 20-30 minutes, until golden brown and fork or knife pierces to the centre easily.