Could you ever imagine something simpler than roast potatoes? Yet it is something that offers the broadest and most diverse options of taste, texture and flavour.
Indeed, while many of us think we may have mastered pretty much everything to do with this most versatile root, celebrated French chef Jean-Christophe Novelli is keep the evolution of the humble potato moving forward, as outlined below in this brilliant recipe to accompany the perfect Sunday roast.
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Jean-Christophe Novelli’s Roast Potatoes
Print RecipeIngredients
- 1 potato per person, diced to about 2cm pieces (with skins left on)
- 2 fat cloves of garlic, squashed
- 2 rosemary sprigs
- Sunflower oil
- Salt and pepper
Instructions
Step 1. Pop the oven on to 220°C. Get your sturdiest baking tray, primed with sunflower oil, on the hob heating up to very hot.
Step 2. Toss the potatoes with the garlic and rosemary, adding some salt and pepper (you could add pretty much any seasoning you want here; curry powder, cumin, paprika etc.).
Step 3. Throw them in the baking tray and get shaking and stirring. You’re looking to build up a slight crust on the outside which will make them non-stick, as well as getting the cooking started quickly.
Step 4. After 5 minutes of shaking and tossing, transfer the baking tray to the hot oven and bake for 45 minutes or until tender. Shake regularly to free any crusty bits.
Step 5. Every few minutes drizzle some oil over the potatoes, being careful not to let too much heat escape.
Step 6. Give them a final ruffle in a colander, season again, then serve. Perfect!
