In this national nutrition week I was trying to incorporate as many healthy type of food and cooking method as possible. So when you want to have some nice potatoes for your lunch or dinner making oven roasted potatoes instead of frying them is the ideal way. They are crisp on the outside and nice and fluffy on the inside. Add the seasoning of your choice and voila you have a wonderful side to go with your meal.
Baked potatoes usually take about 45 to 50 minutes in the oven to get properly roasted. But when you have a little time crunch and want to still make a nice and crispy batch of roasted potato, then you can follow this method to make the roasted potatoes in half the conventional time.
What kind of potatoes to be used?
Well you can use any kind of potatoes including red skinned ones and even try it with sweet potatoes.
Do you need to peel the potato?
While you can peel the skin, I would personally recommend having the skin on. The roasted skin gives a nice crispy texture to the potato which I absolutely love! Not to mention the nice colour it adds to the potato especially if you are using red skinned ones.
Which potato size is ideal?
If using small potatoes then just halve them, if you are using medium then quarter them and if using large ones, then you can cube them up. In case you are using tiny potatoes just poke them with fork as a whole and use it.
What kind of seasoning to use?
Any seasoning of your choice - Italian, oregano, red chilli, bird's eyes, thyme, pasley, rosemary, cilantro - basically just put your thinking hats on and spin up any seasoning, it will go well with this recipe.
Preparation Time : 10 minutes
Cooking Time : 25 minutes
Serving : 2
Ingredients :
- Potato - 2 big
- Garlic - 1/2 tbsp minced (3 cloves)
- Butter - 1 tbsp
- Olive oil/ Refined oil - 1 tbsp
- Italian seasoning/ oregano - 1 tsp
- Red chilli flakes - 1 tsp
- Ground pepper - 1/2 tsp
- Salt as per taste
- Parsley/rosemary - for garnish
Equipment:
- Rimmed Sheet Pan
- Parchment Paper
- Pressure Cooker / Any big container to boil potato
- Knife
Method:
1. Wash the potatoes well so that there is no dirt on them. Do not remove the skin of the potato. Now with a fork prick it around all the sides.
Tip: Making fork piercing will help them cook well to the core.
2. Take about 2 cups of water in a pressure cooker and put the pierced potatoes in the cooker. Cook it for about 2 whistles or till the time they are parboiled.
Tip: Roasting the boiled potatoes will shorten the roasting time to half. You can also parboil the potatoes in any pan instead of pressure cooker.
3. Take the potatoes out of the cooker and let it come down to room temperature. Now cube them with skin on.4. Now in a mixing bowl take melted butter, oil, minced garlic, Italian seasoning, red chilli flakes, salt and ground pepper. Mix them well.
Tip: To melt the butter you can keep it at room temperature for about 15-20 minutes or you can put it in the microwave in a microwave safe dish for about 20- 30 seconds.
5. Preheat oven to 190 degrees. Take a baking pan and line it with a parchment paper.
6. Now add the diced potatoes into the mixing bowl and give it a good toss so that the potatoes are coated in the flavored oil nicely.
7. Transfer the seasoned potatoes to the baking pan and spread out into one layer. Roast for about 25 minutes on 190 Degree or till they are browning and crisp. Flip a couple of times while they are roasting to ensure even browning.
Tip: Make sure the baking pan isn’t crowded (to ensure they roast instead of steaming)
Note: The temperature should be set as per the power of your oven.
8. Remove from the oven, sprinkle some parsley or rosemary, adjust the seasoning and serve it hot.
No comments:
Post a Comment