Ingredients
Check off ingredients as you go
- Medium-sized potatoes, roughly similar in size
- 5 garlic cloves, unpeeled
- A few sprigs of rosemary
- Olive oil
- A splash of vinegar (such as cider or wine vinegar)
- Salt, pepper
- Peel the potatoes and boil them in a pot for about 15 minutes. This step ensures the potatoes are cooked through. Drain in a colander. In an oven-safe dish, drizzle a generous amount of olive oil over the bottom and arrange the potatoes in a single layer. Season with salt and pepper. Bake at 190°C (375°F) for 30 minutes.
- Remove the dish, and using a spatula or potato masher, gently press down on the surface of each potato. This step allows the potato to make contact with the dish over a larger surface area, and it’s this trick that gives you that crispy texture all over the potato.
- In a small bowl, combine a bit of olive oil with the garlic cloves, rosemary, and vinegar, then distribute this mixture over the potatoes in the dish.
- Return to the oven for 20 to 30 minutes or until the potatoes are beautifully golden brown.
- Ready to hear your new favorite sound? Dig in!
Tips
For excellent results, try to choose potatoes of similar size for even cooking. Otherwise, cut them into pieces of similar size.
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 spices.
Inspired by a Jamie Oliver recipe