Crosshatch Roasted Potatoes
Potatoes prepared after an idea from Mugaritz, the 2-Michelin-star restaurant near San Sebastian. I told you that parsley oil brightens up any plate. Look how good they look! And it goes really well with potatoes.
Ingredients
6 medium potatoes (about 200g each)
a little oil
salt, black pepper, piment d'Espelette
Servings: 3
How to prepare crosshatch roasted potatoes
- Wash the potatoes and since you won't be peeling them, scrub them well with a wire sponge.
- Cut the potatoes in half lengthwise. Score the flesh in a crosshatch pattern, like a checkerboard (see photo 1), about 1cm apart and about 1.5cm deep. Be careful not to cut almost all the way through - they'll break apart when baking.
- Place in a baking pan spaced apart from each other. Brush with oil on the scored side. Sprinkle with salt, grind black pepper, and add piment d'Espelette if you want them spicy.
- Bake at 190°C for 1 hour. In the last 10-15 minutes, check them and if they're cooked but not browned, increase the temperature to 220°C (or switch to the intensive browning program if your oven has one, which basically sends more heat from above than below).
- When they're nicely browned, transfer to a platter. They're delicious drizzled with herb oil. I used parsley oil, but dill oil, tarragon oil, or parsley sauce work well too - choose based on what you're serving them with.
Score the potatoes in a crosshatch pattern
Seasoned potatoes in the baking pan
Potatoes browning
