Christmas time and roasted potatoes go hand in hand, don’t they? I love the smell they bring to the house. This specific recipe is great because the potatoes are crunchy on the outside and fluffy on the inside! Also, there is a special ingredient, inspired by my travels: Herbes de Provence.
Watch How to Make it
These easy roasted potatoes have made my friends very happy whenever we have a dinner party, so I’m sure they go well for a Christmas meal. People especially like the crunchy part of this dish, because they don’t expect it. Enjoy!
Here is the written recipe, with the ingredients and step by step instructions:
Easy Roasted Potatoes
- Peel the potatoes, wash them and cut them in wedges. or however you prefer.
- Add them in a large boiling pot, right before the water starts to boil and add half a tablespoon of salt. After the water starts boiling, let them boil for 10 to 11 minutes until the exterior of the potatoes starts to crumble a bit. You want them to be mushy on the exterior, but not too soft so they break down.
- Drain the water and add the butter, olive oil, salt and the herbs.
- Mix until you get a thick starch surface. This is going to be the crunchy part! Don't worry about the herbs getting burned, because they get incorporated in the starch.
- Add a baking sheet to the oven tray and add the potatoes in, one by one. Make sure they have room to breath… and sprinkle some more olive oil over them.
- Put them in a preheated oven at 392 degrees fahrenheit or 200 degrees celsius… for 35-45 minutes, depending on your oven.
- Half way in, you can turn them around, to get an even color. This time I didn’t turn them because sometimes I like the bottom part to be even crunchier!
- When they look nice and done, get them out and you will have perfectly crisp …while tender inside, roasted potatoes!
- You can sprinkle some parmesan cheese on at the end for extra flavour.