Prep 20 mins
Cook 40 mins
This double-cooking technique (boiling, then roasting) works very well with whole red potatoes. The finished potatoes are rough and crisp and very good.
- 16 red potatoes (unpeeled)
- 3 cloves garlic, halved
- 1⁄4 cup olive oil
- kosher salt, to taste
- fresh ground pepper, to taste
- In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
- Bring the water to a boil, cover the pan, and lower the heat.
- Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
- Set the oven at 450 degrees.
- Have on hand a 12-inch baking dish.
- Rub the dish with a thin film of oil.
- Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
- Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
- Transfer the potatoes to the baking dish, packing them tightly into the dish.
- Chop the garlic and scatter it on the potatoes.
- Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
- Transfer the dish to the hot oven.
- Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
- Serve at once.
Lovely way to do potatoes - I did a slight variation - I used roasted garkic and placed 2 cloves in each potato and used no oil just a spray of "No Oil" They were wonderful
Yummy potatoes they didn't last long and we really loved them,I did add extra garlic as you can never have too much.
Delicious-Hope you don't mind we added ketchup on the side-toasty goodness. I did add more olive oil, the red potatoes were on the large(regular size) and the oil was quickly absorbed while I was smashing the others.