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Roast Potatoes (Slow)

1 lb potatoes, washed, scrubbed and cut into quarters or sixths
4 TBS cooking olive oil
2 tsp rosemary
Salt and pepper

1. Place the potatoes in a wide and shallow terra cotta baking disk and coat with olive oil. Sprinkle with rosemary, salt and pepper.

2. Place in a moderately hot oven for 45 minutes. If the tops are browning too fast, cover with foil, then remove the foil for the last 15 minutes. Don't turn the potatoes after they have started cooking, because you want a nice brown, crunchy bottom of the dish.

3. Put the baking dish straight on the table (it's fun getting the bottom part).

We do not peel our potatoes, or parboil them.

We recommend using a terra cotta pan for the longer cooked potatoes, as a steel pan gets too hot and will burn the bottom of your dish.

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