I kind of feel that if you say you don't like roast potatoes, that's probably because you've never had really good ones.
Good ones = crispy exterior, fluffy insides, VERY well seasoned.
I'm a sucker for roast potatoes, so naturally I've tried just about every roast potato recipe out there. Eventually I landed on this one, a recipe that's simple, and has a slight tanginess to the potatoes thanks to the vinegar used in the dressing. I love the vinegar in the recipe because it makes the roast spuds not boring.
For the potatoes, I reckon just about any yellow-skinned potato you can find in Malaysia will do the trick.
You can also opt to keep the skin on, although I find that peeling the potatoes guarantees a crispy exterior.
What You Need:
500 grams potatoes, or frankly, anywhere between that and 1 kilo would do
5 cloves of garlic, skin on
2 small knobs of butter (if going vegan, sub this with 2 tbsp olive oil)
1 tsp dried/fresh rosemary
2 tbsp balsamic vinegar, or white vinegar
What You Do:
1. Preheat your oven at 180 degrees C.
2. Peel the potatoes, and if they're big, cut them into the sizes of golf balls.
3. Boil them in a pot of water (make sure they are submerged!), plus 1 tsp salt, for about 15 mins, or until the potatoes can be pierced with a fork (in other words: parboil them).
4. Drain the potatoes, leave them for about 2 mins. Toss them around in the colander, so that the outsides kind of break a little. Don't worry if some of the potatoes break off in pieces, it's all good!
5. Transfer them into a large bowl, and toss them with the butter, a pinch of salt, and a tbsp of olive oil. Make sure they are well coated, and transfer to a baking tin. Into the oven for about 30 mins.
6. Meanwhile, get the dressing ready. Mix the vinegar, rosemary, 2 tbsp olive oil, garlic, pinch of salt, pinch of pepper together.
7. After 30mins, take the potatoes out. Using a flat-bottomed drinking glass/cup, press onto each potato until they are cracked or smashed slightly. (why do we do this? It's so that the potatoes and get crispier, and the dressing can get into them!).
8. Drizzle your dressing all over the potatoes. Scatter around the unpeeled garlic cloves. Into the oven for another 25 mins, or until they are crispy and slightly dark around the edges (yum yum yum).
9. I love to either eat them just like that with ketchup (terrible, I know), or they go great as a side to any kind of meat/chicken roast. Sometimes I even mix them up with some beautifully roasted vegetables for a lovely meat-free meal.