No flavor twist on this one it's an oldie and a goodie total classic and we are going to keep it that way.
Let me show you what you will need:
I have some chopped up potatoes that are in cold water in the pot they are going to cook in. So they are ready to go. And it is important that they're in cold water before they get going we are not going to take that potatoes and plunge them into hot water, they cook much better this way.
Then we have salt, obviously, we have got black pepper, oil, and some fresh rosemary that we're going to chop up and distribute after they have boiled. And before they go into the oven in this two-step process, we're ready to get those potatoes cooking for round one of this two-step recipe.
I am going to grab a pinch of salt, a large pinch and just scatter it all in there maybe even a tiny second one to round it off, and off we go to stove going to turn up the heat to high and allow that to come to a boil. At which point, I will turn it down to a simmer and it's only going to cook for 10 minutes.
Now this next stage is very important, this is what is going to get the potatoes that crispy outside and that buttery soft inside. So and it has to be done while they're still hot we're going to take some oil and drizzle it over the potatoes. And then we're going to get some salt in there. Here's the time to be brave. This is very hot, and if you can't take the heat you know what they say "get on out of the kitchen, go on, now, go..walk out the door". Just turning around now cuz you ain't welcome anymore..
Alright that aside if for food safety you need your hands to be shielded from heat go ahead and get some plastic gloves on, but I am going to brave it like the real kitchen warrior, that I am hehehe just kidding..
So if you can see what I am doing maybe on the top you'll be able to see that I am the goal is to kind of mess these potatoes up, you don't want them to stay perfect and glistening and shine, you wanna break them a little. Can you see how the are starting to get little pieces around the outside, that is what is going to make it crispy. Oooopss man, overboard..and I am going to keep going with this for a good five minutes like that, and it's broken up bits all on the outside of these potatoes and that when you know you can stop, and its going to yield that perfect outside, I can take my rosemary now and generously sprinkle it around and then go ahead and mix that in black pepper.
When we layer them on the baking sheet, we try to make sure each one is flat and not doubled up on top of another potato piece that way they will cook evenly if you have some doubling up, it's ok but, as much as you can, spread the out so each has it's own little space and then into the oven at 400 , I will show you what they look like when they are done these are out of the oven, and if you only sent could be transmitted through camera, flip these around and kind of let you see how they've cooked, and you can see the steam rising, these little bits are really contributing to a great texture here.
You could go longer for a browner color, a more tasty gold if thast is what you are looking for, but these are nice tender as they are and definitely ready for eating. But since we've seen how I handle heat, I am going to forego tasting until useof cooled down quite a bit, but I encourage you to get into your kitchen, have a go at making these, and enjoy a wonderful savory breakfast.
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