Cooking
The Golden Hour Roast Potatoes
Crisp outside, fluffy within, and fragrant with rosemary: these are the potatoes that make the rest of dinner look underprepared.
For four servings, gather 1 kg floury potatoes, 4 tablespoons olive oil, 4 garlic cloves, 2 rosemary sprigs, salt, and black pepper. The rough edges are the whole point: they catch the hot oil and become crisp little ridges.
Step 1 — Heat the oven to 220°C. Peel the potatoes if you like, then cut them into even chunks. Put them in a pot of cold salted water, bring it to a boil, and cook for 8 to 10 minutes until their outer edges are tender.
Step 2 — Drain the potatoes well. Put the lid back on the pot and shake it firmly a few times. You are not being dramatic; you are making the fluffy, rough edges that will become golden later.
Step 3 — Pour the olive oil into a large roasting tray and heat it in the oven for 5 minutes. Carefully add the potatoes, turning them in the hot oil until coated. Keep them in one layer so they roast rather than steam.
Step 4 — Roast for 25 minutes. Turn the pieces, then add the smashed garlic cloves and rosemary. If a potato sticks, give it another minute; it will usually release when its crust is ready.
Step 5 — Roast for another 20 to 25 minutes until deeply golden and crisp. Season generously with salt and black pepper. The garlic should be soft enough to squeeze from its skin over a potato.
Step 6 — Serve straight away while the edges are still loudly crunchy. They are excellent beside roast chicken, eggs, salad, or simply a fork and an unreasonable amount of confidence.