Skin On Rosemary Potatoes
These potatoes are similar to smashed roasted potatoes, but we keep them a little more intact and a little less flattened, which I think looks really nice. They are cooked twice: boiled first to achieve a creamy center, then roasted with rosemary and flaky salt until the skins are crispy. This is such a simple but special way to enjoy potatoes, especially suited for the winter.
Skin On Rosemary Potatoes
serves 4-6
sea salt
2 lbs/910 g small-medium potatoes
olive oil
flaky salt (optional)
freshly ground black pepper
1-2 tablespoons fresh minced rosemary
Preheat the oven to 450° F (230° C). Set a pot of well-salted water to a boil. Boil the potatoes for 15-20 minutes, or until cooked through. Let cool. Prepare a parchment paper lined baking sheet.
Once cool enough to handle, gently smash and twist the potatoes to take off some of the skin and expose a little flesh. The goal here is to create opportunity for crispiness on the broken skin and scraggly edges of the flesh, but be gentle, so that the potatoes stay mostly intact. Put the potatoes on the baking sheet, drizzle with olive oil, sprinkle with flaky salt (or more regular salt), pepper, and rosemary. Stir to coat the potatoes. Roast for 20 minutes, then flip the potatoes, and roast for another 20 minutes, until crispy and browned. Enjoy right away.
Intuitive Cooking Takeaways
This method of cooking twice - boiling then roasting - is one of my favorite ways to cook potatoes. It coaxes the best of both worlds out of the potatoes, creaminess and crispiness. I pretty much always opt for this way of cooking potatoes over just roasting them, especially when cooking small potatoes that welcome being cooked whole.
