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Roast potatoes make any dish special. They taste like it’s always Sunday, like festive family meals and yet are so simple to make if you know how to treat them. Though this side dish is not difficult to whip up, if the quality of the potatoes is not good or if they are not treated with due respect the result can be very disappointing. I like my potatoes crispy and tasty on the outside and soft and delicate inside. New potatoes are perfect for this dish, leave them unpeeled and they’ll be cooked in half an hour. Today I accompanied with a simple beef-steak and green beans. It could have been a little sad lunch but these roast potatoes lift everything up and we happily eat our meal.
Here's how I made these delicacy.

For 2 people:

  • 6 new potatoes about 80 g each
  • 1 garlic clove
  • 3-4 rosemary sprigs
  • 4-5 sage leaves
  • 2 teaspoons Guerande fleur de sel
  • extra virgin olive oil
  • 1 tablespoon of baking soda
  • coarse sea salt

Step 1:

Soak the potatoes in a solution of water and baking soda. Brush them carefully to get rid of impurities and grit.

Step 2:

Put plenty of water in a pan and bring to a boil, add some coarse salt and boil the potatoes for about 10 minutes.

Step 3:

Preheat the oven to 240°C.
Drain the potatoes, pierce them with a fork and place them in a ceramic baking dish. (If you use a dish made of other material cooking times may vary)

Step 4:

Finely chopped garlic, sage and rosemary then add the salt and stir.

Step 5:

Season the potatoes with a little olive oil, roll them into the dish so that the entire surface is well greased. Sprinkle with some of the chopped herbs, turn the oven to 220°C and bake for 15 minutes.

Step 6:

Remove from the oven, turn the potatoes and mash with a potato masher or with a fork, in this case, apply some pressure in order to break the potato surface of the. Drizzle with a little oil and bake for 15 more minutes. At this point, your potatoes are cooked to perfection, crispy on the outside and very soft inside, ready to be enjoyed.

They were yummy. I didn't have fresh herbs which I think would have been even better.
<p>I'm sure they're great even with dried herbs. ^_^</p>
To get the most nutrients, steam potatoes or use pressure cooker. Covering with water washes vitamins in the skin down the drain.
Thank you sjpapmom for your tip, you're right, we should steam potatoes, but my steamer is not big enough to accomodate that many potatoes...<br>
<p>Very delicious! I just had to try your recipe!</p>
<p>Great!<br>I'm happy you liked them. ^_^</p>
<p>Wow, I must try them sooner or later!</p>
^_^
Looks delicious. Have to make these for my family. Nice job, Thanks for sharing.
Thank you, I hope you'll enjoy them. :)
Def. going to try this! Always tried &amp; never succeeded. Great job
<p>They're very easy to make, you won't have any problem at all, I'm sure of it! :)</p>
I'm definitely going to try your recipe...it sounds soo yummy! Thanx for sharing
<p>They really are great! ^_^</p>
<p>Sounds delicious! I might need to make these for thanksgiving! Thanks for sharing!</p>
Thank you!<br>I think I'll serve them again with my next Sunday roast, they're truly delicious!<br>
<p>These do sound easy and yummy! I think with the combination of boiling and roasting you get that nice creamy texture. Those two herbs happen to be growing in a pot on my back step, so I can try these today. What does the soak in water and baking soda do? I have never soaked potatoes before cooking, so I am curious.</p>
<p>I soaked them in water and baking soda to get the potato skin real clean. My potatoes were really gritty, and as I usually wash my fruit and veggies in a water and baking soda bath I thought of using it for this purpose. </p>

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