I insist on using only potatoes of Cyprus, mostly the Spunta variety which is grown on red soil and is famous for their excellent flavour and firm texture. My potatoes are softened by cooking them in beer and once humidity is gone they are crispy cooked in EVOO.
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Oven Roasted Potatoes
Ingredients
- 10 Large Potatoes , Spunta variety
- 250 ml EVOO , (Extra Virgin Olive Oil)
- 500 ml Lager beer
- 2 sprigs fresh Rosemary , home grown
- Sea Salt
- fresh ground Black Pepper
Instructions
- Wash and peel the potatoes, then cut them evenly in about 3 cm chunks. Place them in a bowl filled with cold water for 2 hours so that the excess starch is removed and to keep them from browning. Removing the starch helps in making the potatoes crispier.
- Take out of the water and keep aside.
- In the meantime, preheat the oven to the maximum, 250 degrees C, air circulation, rack in the middle.
- In a large rectangular non-stick oven dish add the Potatoes, rosemary, pour the beer, drizzle the oil over the Potatoes and season with salt and pepper. Cover tightly with aluminum foil and add once oven has reached max temperature add the dish in the oven cooking for 30 minutes so that beer starts bubbling.
- Reduce heat to 180 degrees C, uncover the dish and cook for about 1 hour and 30 minutes until potatoes are golden brown and crispy. After an hour of cooking take the dish out and carefully toss potatoes to achieve uniform browning.
- Remove the potatoes with a metal slotted spoon and drain on paper towels, remove the towels and serve.
