Deliciously Toasted Roast Potatoes

Oh, these are in an orbit all of their own!  Seriously crispy on the outside and flavorful, a soft mashed potato on the inside.  My husband is like, "oh ya, these are good." Since I am experimenting for Christmas, I finished off these crispy roasted potatoes with a little white truffle oil and they were incredible!

Put oven to 400 degrees

The Ingredients

6-8 medium sized potatoes, peeled and cut in half (try and make sure all of the potatoes are uniform in size for cooking.)

1/4 cup olive oil, 1-2 rosemary sprigs, snipped, salt and pepper, truffle oil to finish.

Add a tbsp. of salt to a pot of water, put the potatoes in and bring to a boil. Boil potatoes for 15 minutes or until potatoes are semi cooked.  You want them still a little firm and not cooked right through as you don't want them to fall apart when you drain and shake them.

Drain

Drain in a colander and shake the colander a little to rough up the edges of the potatoes. I spent about 30 seconds doing this to get all sides.

Bake

Put potatoes onto a baking sheet and allow them to air dry for about 5 minutes before putting olive oil on.  Then cover all of the potatoes in olive oil, rosemary, salt and pepper and pop into the oven for about 50 minutes.

After about 20 minutes or so, using tongs, check the bottoms of the potatoes and if they are brown how you like it, flip them over.  You can throughout the duration of baking them in the oven, turn the potatoes to get all sides done.

Once all sides are crispy, take out of the oven and drizzle with truffle oil if you like.  Otherwise, they are good to go.