Crispy outside and floury inside, English roast potatoes are typically cooked very simply--water, salt, hot oil. But Chef Kieron Hales of Cornman Farms in southeast Michigan dresses his up with herbs, garlic and Worcestershire sauce.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
20 mins
total:
1 hr 10 mins
Servings:
8
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Wash, peel and cut potatoes into 2 1/2-inch chunks.

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  • In a Dutch oven, combine potatoes, thyme, rosemary, garlic, kosher salt, baking soda and 1 teaspoon pepper; add cold water to cover. Bring to a boil; reduce heat. Cover and simmer about 10 minutes. (You should feel resistance in the center of potatoes when piercing with a knife.) Drain; return potatoes to pot to air dry 5 minutes.

  • Meanwhile, in a small bowl, stir together butter, olive oil, red wine vinegar, Worcestershire sauce, sea salt, pinch pepper and nutmeg. Drizzle mixture over potatoes; mix well, shaking potatoes rigorously to rough up the edges a bit.

  • Generously oil a baking sheet. Arrange potatoes evenly on baking sheet. Bake until deep golden brown, 25 to 30 minutes, rotating pan halfway through baking. If you like, season potatoes with a bit more salt, pepper and nutmeg.

Nutrition Facts

285 calories; fat 18g; cholesterol 31mg; saturated fat 8g; carbohydrates 29g; mono fat 8g; poly fat 1g; insoluble fiber 3g; sugars 1g; protein 3g; vitamin a 358.8IU; vitamin c 10.6mg; thiamin 0.1mg; niacin equivalents 1.9mg; vitamin b6 0.4mg; folate 13.3mcg; sodium 218mg; potassium 478mg; calcium 16mg; iron 0.5mg.
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