These roasted potatoes are extremely crunchy outside but they keep a delicious soft potatoe’s heart inside. They will keep their crispness also when cooled thanks to a special ingredient you’re going to discover watching this video!
The dressing is simple but so much tasteful: Hymalaian pink salt, black pepper, rosemary, parmesan cheese and extravirgin olive oil of the best quality available! Of course you can add whatever additional dressing you prefer, as garlic, paprika, thyme etc…I’m sure you’re going to love it!
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Ingredients:
Makes about 4 servings
35 oz (1 kg) about 6 big Yellow Potatoes
Coarse Sea Salt
1 teaspoon Baking Soda
Himalayan Pink Salt
Fresh Rosemary
Freshly Ground Black Pepper
About 2 tablespoons Grated Parmesan Cheese
About 4-5 tablespoons Extra Virgin Olive Oil
Directions:
Preheat the oven to 450° F (230° C).
In a large pot bring water to a boil.
Meanwhile peel the potatoes, cut in big chunks and soak them in cold water to remove some of the starch.
When the water in the large pot is boiling, add coarse sea salt, 1 teaspoon of baking soda (it will make alkaline the boiling water so you’ll can get a more crispy potatoes) and the drained potato chunks.
Cook in the boiling water over high heat for 8 minutes (or until a knife meets a little resistance when inserted into a potato chunk).
Drain the potato chunks and transfer them to a large baking sheet lined with baking paper. Let them rest for few minutes to cool.
Meanwhile prepare the seasoning: place the Himalayan Pink Salt and fresh Rosmery leaves in a mortar and, using a pestle, pound until the salt will be powdered and the rosemary releases its essential oil.
Add over the potato chunks a generous amount of extra virgin olive oil (about 5 tablespoons), the powdered himalayan pink salt (not the rosmery leaves that will burn in the oven!), freshly ground black pepper and grated parmesan. Mix well using your hands.
Bake at 392° F (200° C) for 35 minutes until they are golden. Then turn potatoes using a spatula and bake for another 5-10 minutes until they are brown and crisp all over their surface.
Guarnish with fresh rosemary and serve it.
This potatoes will stay crunchy on the outside even after they will be cooler.