Perfect roast potatoes

Ingredients for 4 servings:

• 1 kg potato(s), floury
• salt water
• 3 sprigs rosemary
• some vinegar
• e.g. olive oil or butter for the mold
• 6 cloves garlic
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

by Jamie Oliver

Boil the peeled potatoes in salted water for 10 minutes (they don’t have to be small, just halve them if they’re too big). Meanwhile, take a baking dish and add olive oil, giving the bottom a light coating. If you like, you can replace the olive oil with butter – this will make the potatoes even crispier. When the potatoes are ready, drain well and add to the dish. Add a good pinch of salt and pepper and put the whole thing in the oven at 190°C for 30 minutes. Now take a bowl, strip the rosemary from the sprigs and add it, then add a dash of olive oil and a splash of vinegar (this will cook away completely, but it still gives the dish a bit of a kick). Mix briefly and add 6 unpeeled garlic cloves. After 30 minutes, remove the potatoes from the oven and mash them down with a potato masher, not too timidly – they should have the consistency of croquettes on the inside. Now spread the rosemary mixture over the top and return to the oven at 190°C for another 25-30 minutes, until they reach the desired degree of browning. Of course, other herbs can be used instead of the rosemary; this recipe is perfect for experimenting.