Description
Triple-Cooked Roast Potatoes are the ultimate side dish that combines a crispy, golden-brown exterior with a fluffy, tender interior. Perfect for any occasion, these potatoes are not only delicious but also easy to prepare. Whether paired with a festive roast or enjoyed solo with your favorite dip, they are sure to impress your family and friends. Get ready to elevate your meals to gourmet status!
Ingredients
Scale
- 2 lbs starchy potatoes (like Maris Piper or Russets)
- 2 tsp kosher salt
- 1 cup vegetable oil (sunflower or canola)
- 2 sprigs fresh rosemary (or thyme)
Instructions
- Peel and cut potatoes into 2-inch chunks. Boil in salted water for about 10 minutes until slightly tender.
- Drain and let sit uncovered for 5 minutes to remove moisture.
- Use a fork to fluff the edges of each potato chunk.
- Set oven to 425?F (220?C) and coat a baking tray with vegetable oil.
- Arrange potatoes in a single layer on the tray and bake for 20-25 minutes until golden.
- Heat oil in a pan; fry the potatoes until brown and crispy, about 5-8 minutes. Sprinkle with rosemary before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking/Frying
- Cuisine: British
Nutrition
- Serving Size: 1 potato (150g)
- Calories: 300
- Sugar: 0g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg