Ciao Chow Linda

English Roast Potatoes

Ingredients

• 3 pounds baking potatoes, peeled cut into 1 1/2-2 inch pieces

• 2 tablespoons salt to put into the water

• abundant boiling water

• 1/2 cup olive oil

• 1-2 teaspoons salt to season the potatoes

• minced rosemary, to season the potatoes

Instructions

1. Add salt to a large pot of water and bring to a boil.

2. Add the peeled potato chunks to the boiling water and lower to a simmer for 8 minutes.

3. They won’t (and shouldn’t) be fully cooked.

4. Drain the potatoes and return them to the pot, shaking the pot to “rough up” the potatoes,”

5. Place the drained potatoes on a rack for at least 15 minutes to dry.

6. You can make the recipe up to this step even hours ahead of time.

7. When ready to roast, place the olive oil in a baking sheet and put into an oven that’s been preheated to 425 degrees.

8. Keep the baking sheet in the oven for 5-7 minutes or until it’s smoking hot.

9. Carefully remove the baking sheet from the oven and place the potato chunks into the hot oil, being careful not to burn yourself.

10. Toss them to coat in the oil.

11. Lower the oven temperature to 350 degrees and roast the potatoes for 45-60 minutes, flipping them once or twice to make sure they brown evenly.

12. Remove from the oven and sprinkle with salt and finely minced rosemary (or parsley if that’s your preference.