How to swing a brilliant dinner with bread-crumbed potatoes
Just another quick one late in the day, just before you hit the (wine) kitchen…. These roasted potatoes are evil personified and ridic-delic. But then they are carb-incorporated so of course they are. Think crispy and crunchy on the outside and brilliantly mellow on the inside. The only thing that ruins them is a non-stick baking dish due to the amount of oil and crumb action. Don’t use one and trust me, you’ll be left with more than a new stomach tyre to deal with…
RANDOM NOTE: These sexy spuds deserve to be made with some funky tunes turned up loud to mask any potentially irritating arsenic hour noise. I have Daft Punk on stand-by for these occasions. I suggest you do the same…. Enjoy x
POTATOES WITH CRUMBS
(adapted from a recipe via Limoncello and Linen by Tessa Kiros)
- About 1.2 kg potatoes
- 7 tablespoons olive oil
- 2 fistfuls of dry breadcrumbs
- 12 big sage leaves
- Preheat the oven to 200 degrees C. Peel the potatoes and cut into chunks, but not too big. Keep in a bowl of cold water until you are ready to cook them.
- Pour half the olive oil onto the bottom of a non-stick baking dish and pour the potatoes into a colander. Immediately scatter the crumbs over them so they stock to the clinging water.
- Turn through once with your hands, then tip the potatoes and crumbs into a non-stick baking dish. Scatter with the sage leaves and salt and pepper.
- Add the rest of the oil and toss through quickly but thoroughly making sure each potato is well coated.
- Roast the potatoes for about 50 minutes, turning only after the bottoms are golden, about 35 minutes. Turn again until crusty and golden all over. Taste to check they are salty enough and serve pronto.