Accompagnement
Crispiest Roast Potatoes
1 h 10Pour 3Nutri-Score C€
C
1 h 10
1 h 10Crispiest Roast Potatoes
recette de
Maya Leinenbach
@fitgreenmind
39 recettes
42 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
potatoes (peeled and cut into chunks)Fruits et légumes1 kg
water (enough to cover the potatoes)Autres1,5 litres
salt (for the boiling water)Épices5 g
baking sodaÉpicerie2,5 g- oil (for the baking dish)Épicerie80 ml
salt (for seasoning, optional)Épices5 g- stroganoff spice blend (optional)Épices5 g
- herbs (chopped, of your choice, optional)Fruits et légumes5 g
par portion
Nutrition
477kcal
- Glucides
- 58 g
- Protéines
- 7 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Passoire
Marmite
pas à pas
Préparation
- Étape 1
Preheat the oven and the oil
- Preheat the oven to 220 °C.
- Pour the oil into a baking dish and heat it in the oven.
- Étape 2
Boil the potatoes
- Put the potatoes in a pot and cover with water.
- Add the salt and baking soda.
- Boil until fork-tender.
- Étape 3
Drain and rough up the potatoes
- Drain the potatoes in a colander.
- Shake the colander to rough up the surface, breaking them slightly.
- Étape 4
Bake until crispy
- Add the potatoes to the hot oil and coat them all over.
- Bake, turning them every now and then, until golden and crispy.
- Étape 5
Season and serve
- Toss the crispy potatoes with the salt, stroganoff spice and herbs.
- Serve immediately.
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