Perfect Roasted Potatoes | Potato Lovers Unite

It's Friday!

Happy Victoria day long weekend to all the Canadians out there! I hope you all have fun things in store this weekend.

I don't have much planned but I know exactly what I will be doing. Relaxing with my family on the patio with some good wine, good food, and catching up while enjoying these gorgeous warm temperatures.

But first...Crispy, crunchy, fluffy roasted potatoes.

These are addicting, so consider yourself warned.

Did you know that potatoes are actually a nutritional power house? It's a common misconception that the starchy vegetable isn't good for you. Just as long as you aren't eating them laden with fat, or fried in unhealthy oils. They're a complex carbohydrate choc full of potassium, antioxidants, vitamin C and fiber. Unlike simple carbs, like white flour and sugar, they stabilize blood-sugar levels, keep you satisfied between meals and provide you with energy. You know, so you can trash your muscles at the gym ;)

My favourite kind are the russets, with the skins left on. They actually have the highest antioxidant count among all potatoes. Now for anyone who's heard of an antioxidant but doesn't know what they are, think of them as bodyguards for your cells. They protect you from free radicals created within our bodies everyday that can be caused by the simplest of things such as breathing polluted air, daily stress (both physical and emotional), or getting a sunburn to name a few. As for vitamin C one medium-sized potato contains nearly half the daily recommended intake. It also helps you keep a strong immune system, and it aids in the absorption of iron...spinach anyone?

A few more interesting facts:

Potatoes have more potassium than a banana
Potatoes have more Vitamin C than an orange
Potatoes have more fiber than an apple
They're super cheap and ridiculously easy to grow

Perfect Roasted Potatoes with Rosemary & Shallots(serves 3 -4)

Ingredients:

3 - 4 large russet potatoes, washed with skins left on
1 1/2 Tbsp cold pressed olive oil
3 small shallots, chopped
2 tsp chopped fresh rosemary
sea salt & freshly ground black pepper

Method:

Preheat oven to 400* and line a cookie sheet with parchment paper.

Parboil the Potatoes:

Cut potatoes into large chunks and put in a large saucepan covering with cold water. Bring them to a boil, reduce heat and simmer covered for about 5 to 7 minutes until just fork tender. Drain water out of the pot, then give the potatoes a bit of shake to chuff them up a bit - this is the secret to getting them super crispy, golden brown.

Tip your potatoes onto the baking tray and spread them out evenly. Add your olive oil, rosemary, shallots, and season with salt and pepper. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and crispy.

Parboiled, drained and chuffed: