Crispy roasted potatoes
Recipe by Ursula Ferrigno
SERVES 10
Preparation 20 minutes
Cooking 1 hour
900g Desiree/Pentland Crown/King Edwards cut into
2.5cm x 4cm chunks
sea salt and freshly ground black pepper
30g unsalted butter
30ml olive oil
2 generous sprigs of rosemary, finely chopped
1 tbsp of fine dry breadcrumbs
Preheat the oven to 200ºC/Gas Mark 6.
Place the potatoes in a large pan and fill it with cold water to cover by 5cm. Bring the water to the boil, add salt and boil for
2 minutes. Drain the potatoes.
Combine the butter, olive oil and rosemary in a large sauté pan that will hold the potatoes comfortably in a single layer. Heat the sauté pan over medium-high heat.
When the butter has melted, add the potatoes and sauté them, tossing frequently, just until they begin to brown. Season the potatoes with salt and pepper to taste, sprinkle with breadcrumbs and toss.
Transfer the pan to the centre shelf in the oven and roast for 30-40 minutes, tossing occasionally until crusty on the outside and creamy on the inside. Serve immediately.
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