Roast Potatoes

These potatoes taste great, but it should not be an everyday event if you want to keep your weight stable. There is  butter enough to fill a large loaf of bread or two. But then they are also lavishly good, crispy on the outside and soft and fluffy on the inside.

ROAST POTATOES

2 BAKING POTATOES PER PERSON.
PLENTY OF  BUTTER, AT LEAST. 25-50 G PER PERSON
SALT AND PEPPER

Start by peeling the potatoes and cutting them into 1-2 cm thick slices.

Take a 5 cm cookie cutter (or a knife if you do not have a cutter) and cut out the potatoes. Thus you get a fine column, with rounded edges and a good flat surface with plenty of possibilities for contact with sizzling hot butter.

Place the potatoes in a bowl of cold water and let to sit for 30 minutes, to wash out as much starch as possible.

Leftover potato can be saved for the next day’s mashed potatoes or soup, in a bowl covered with water and placed in the refrigerator.

Preheat the oven to 200 degrees celsius, place an oven proof dish in the middle of the oven.

Cook the potatoes in a pot of boiling unsalted water for 8 minutes.

Drain and let the steam and dry for a few minutes.

Put large knobs of butter in the warm dish, season with salt and pepper and add in the potatoes, there must be air around them.

Mix the potatoes with the butter, which will melt and coat them completely.

Make sure the potatoes are completely coated in butter before placing the dish back into the oven for 30 minutes.

Remove the dish and flip the potatoes so that both surfaces are roasted.

Place the dish back into the oven again and turn the heat up to 220 degrees celsius.

Roast the potatoes for another 30 minutes until you can easily insert a knife into them without any resistance.

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