Roasted Potatoes


Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 5 Russet or Yellow Potatoes peeled.
  • 1/3 Cup Olive Oil
  • 2 Bunches Sage Zest of 2 Clementines Ribbons and julienne strips


  1. Preheat oven to 375 F.

  2. Bring a pot of salted water to a boil. Coat the bottom of a baking sheet with a shallow layer of olive oil.

  3. Peel and cut potatoes in half so you are left with two dome shaped pieces. If using large potatoes cut into thirds, with two dome shaped pieces and a cylindrical piece. Reserve potato peels and tie them into a bunch using kitchen twine or cheese cloth. The skins have tons of concentrated potato flavour so they will be used to add extra flavour to the potatoes.

  4. Place the skins and potatoes into the pot of boiling water. Boil potatoes until slightly crumbling around the edges. About 10 minutes for russets and about 14 minutes for yellow. Drain potatoes into a colander and gently shake them to roughen the edges even further. Allow them to sit in the colander for 10-15 minutes to steam and dry out the surface. This will add to the crispiness.

  5. While the potatoes are resting, zest two clementines using a peeler to produce long ribbons. Careful not to include any bitter white pith. If you find any white on your zest you can scrape it off with the back of the knife. Julienne a few pieces of zest into very fine strips for garnish later.

  6. One the potatoes have cooled, place them into the baking sheet and coat with the olive oil. Place the flat sides down and pop them into the oven for about 40 minutes.

  7. 5 minutes before you remove the potatoes. Heat a saute pan with a 2-3 tablespoons of olive oil on medium heat. Add your zest, sage and thyme to the oil and saute for a minute or two to flavour the oil.

  8. Remove potatoes from oven, flatten them into medallions with a spatula then baste them with the flavoured oil. Add the zest and herbs into the baking sheet as well.

  9. Return to oven for another 20 minutes and they are ready! They should be super crispy on the outside and the bottoms will have a thick golden crust. Sprinkle with a touch of salt and garnish with the zest and herbs. They are very addictive.

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