Ingredients
Check off ingredients as you go
- Medium potatoes, all roughly the same size
- 5 cloves garlic, unpeeled (skin on)
- A few sprigs rosemary
- Olive oil
- A splash of vinegar (cider or wine vinegar, for example)
- Salt, pepper
- Peel the potatoes and boil them in a pot for about 15 minutes. This step makes sure the potatoes are cooked all the way through. Drain in a colander. Pour a generous drizzle of olive oil over the bottom of a baking dish and arrange the potatoes in a single layer, then season with salt and pepper. Bake at 190°C (375°F) for 30 minutes.
- Take the dish out of the oven and, using a spatula or a potato masher, press down lightly on the top of each potato. This puts more of the potato’s surface in contact with the dish, and that is the trick that makes the whole potato crispy.
- In a small bowl, combine a little olive oil with the garlic cloves, the rosemary and the vinegar, then spoon it into the dish over the potatoes.
- Return to the oven for 20 to 30 minutes, or until the potatoes are a beautiful golden color.
- Ready to hear your new favorite sound? Dig in!
Tips
For the best result, try to pick potatoes of the same size so they cook evenly. Otherwise, cut them into evenly sized pieces.
For an Ashkenazi version: use goose fat instead of olive oil. You’ll get an even crispier potato.
You can vary the herbs endlessly (bay leaf, dill…) and use your favorites. The same goes for the spices.
Inspired by a Jamie Oliver recipe