Irish Roasties
Every Irish cook has their own opinion about how to roast potatoes. This recipe is based on my mother-in-law’s method for achieving the perfect golden-brown crackly exterior and fluffy interior.
Ingredients
Method
- Preheat the oven to 400 degrees F (200 degrees C). Pour olive oil into a large sheet pan and set aside.
- Scrub and peel potatoes. If using large Russets, cut into quarters. If using a smaller potato, cut into halves.
- Place the potatoes in a large saucepan and cover with cold water. Set over high heat and bring to a boil. Once water boils, reduce to a strong simmer and parboil potatoes until the outsides are tender, but the inside is still firm, checking frequently with the tip of a paring knife, 5 to 10 minutes.
- Turn off the burner and drain potatoes in a colander. Place empty saucepan back on the hot burner to dry and place the prepped sheet pan in the preheated oven.
- Once the water is drained, “fluff” the potatoes by gently shaking and swirling the colander until the exteriors are roughened. Set the colander on top of the empty saucepan for 2 to 3 minutes, until the potatoes are completely dry.
- Carefully remove hot sheet pan from the oven. Tip potatoes on top of the sheet pan and gently stir to coat with the hot oil. Roast in the preheated oven for 40 minutes, then flip each potato and roast until the exterior is crackly and golden brown, another 20 minutes .
- Serve alongside flaky sea salt and freshly cracked black pepper so each diner can season to taste like they often do in Ireland.
Leave a Reply