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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 10 |
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This recipe & the following description, notes & tips come from Australian Good Taste magazine - December 2007: Brushing the potatoes with a mixture of olive oil and melted butter gives them a golden crust. They taste great sprinkled with sea salt. Notes & tips: * Time plan tip: You can make this recipe 2 1/2 hours ahead. Transfer to a heatproof serving dish, then fifteen minutes before serving, place the dish in the oven to reheat. * The trick to crispy potatoes is parboiling them in step 1. Make sure you choose potatoes that are about the same size - this ensures they cook evenly and makes for better presentation. If coliban potatoes are unavailable, use sebago or desiree potatoes instead. * Allow 30 minutes cooling time. Ingredients:
15 medium coliban potatoes, peeled, halved (about 2.5kg) |
2 tablespoons olive oil |
50 g butter, melted |
flaked sea salt, to serve |
Directions:
1. Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender.
2. Drain, then place, in a single layer, on a tray lined with paper towel and set aside for 30 minutes to cool.
3. Preheat oven to 180°C (350°F) Brush 2 large baking trays with a little oil. Combine the butter and remaining oil in a small bowl.
4. Use a fork to scrape the curved side of the potato lengthways.
5. Place, in a single layer, cut-side down, on the prepared trays and brush with butter mixture.
6. Roast in oven, brushing with the butter mixture once, for 50 minutes or until golden brown. Sprinkle with sea salt to serve.
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