We NEVER get tired of finding new ways to make potatoes exciting and delicious.
REAL QUICK:
To make Yumi's ALL KILLER, NO FILLER POTATO CRISP
Pre-heat the oven to 200C.
Have some finely chopped rosemary needles ready to go and have 1/4 cup of olive oil in a small pot, not heated yet.
Slice 4-5 decent-sized spuds into 2mm discs. Dump the lot into a big pot of salted, boiling water. Once the water returns to the boil (this will take a couple of minutes) allow the spuds to boil for 2-3 minutes then drain really well.
(I USE RUBBER GLOVES to handle the still-hot potatoes here -)
Arrange the potatoes in layered rows to achieve maximum surface area for every piece. This will take a few minutes. Put the oil on to heat. You want it to get Very Hot but not smoking.
Scatter the finely chopped rosemary over the potatoes.
Pour the hot oil evenly over the potatoes.
Place in the oven and set a timer for 45 minutes but keep an eye on them!
Serve hot. SO GOOD.
Jamie Oliver's BALSAMIC POTATOES RECIPE can be found here.
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