These Red Roasted Potatoes are technically overcooked, but that’s what it takes to get that perfect marriage of crispy-crusty outside and creamy-soft inside. The only real way to lose at this is to undercook the potatoes. This is considered a crime against nature, and will not be tolerated.
I served mine next to some
grilled bass, which was topped with a very garlicky sauce, so I didn’t add any to my potatoes. If you do want some garlic flavor, add some crushed cloves to hot
olive oil, and let it sit for an hour. Then strain and use
olive oil as shown.
This is the kind of beautifully humble dish that makes any meal better, and is more than worth learning to make well. I hope you give it a try soon. Enjoy!