Grilled Potato's
I don’t usually eat potato’s and when I do it’s usually because I’m training for something.
I recently saw a friend boil potatoes and then follow that step by dropping it in oil and frying it. They tasted wonderful - of course they did but I couldn’t help think that all my fats were being eaten at the end of the day with this starch.
I decided to share the way I make crispy potatoes because this method requires very little oil and a lot of rubbing. I also chuck in a few sprigs of rosemary for added flavor and rough sat for some texture.
PS. They’re absolutely lovely.
Did you know: Potatoes are a root vegetable. Like tomatoes, a potato belongs to the nightshade family. It is versatile in that it can be mashed, grilled, baked, boiled and fried. A raw potato is 79% water apparently and if juiced can help with nagging coughs. Raw potatoes however is not something the human body digests well, but when cooked it’s B6 and vitamin C decline considerably. Potatoes also have a high glycemic index and is not a go to vegetable for pre-diabetics or diabetics.
Ingredients
500g Baby potatoes, halved or whole, or 4 large potatoes cut in quarters with the skin on.
1 tsp oil
5-6 sprigs of Rosemary
Rough salt to taste
Method
Bring a pot of cold water to a rolling boil and at the same time, turn your oven on to 180 degrees to preheat.
Boil potato’s for 10 minutes.
Drain and arrange them in a baking tray or sheet.
Drizzle oil and sprinkle salt over your cooked potato’s and with two large spoons, give them a toss like you would a salad. Don’t be tempted to add more oil. You don’t need it - I promise.
Cover your tray with foil tightly to ensure no air escapes from the tray and bake it for another 10 minutes.
Remove the foil, turn your oven to grill, and grill your potato’s for roughy 6-8 minutes. During this time set your alarm clock and every 4 minutes take your potato’s out and give it a toss .
When they are delicious and crispy, they are ready.
