For this month’s Redux challenge, we were supposed to take a recipe from a fellow Redux-er and make it (or re-make it) ourselves.
Andrea is a fantastic dietitian who’s a fellow Canadian. She’s super bright, innovative, and has delicious recipes that I love! Andrea is also similar to me in her approach to nutrition – she’s easygoing and liberal – definitely not a Food Guide pusher!
Everyone loves roasted potatoes. They’re so easy to make and they are the perfect starchy side at any time of the year.
I can’t say anything negative about the potato in general. Even though a lot of people feel that they have to avoid potatoes, I think they couldn’t be more wrong. Potatoes are satisfying, inexpensive, and easy to make. They have a lot of vitamin C, B6, and potassium, and they give you long-lasting energy for all your activities. Yay potatoes!
I decided to put a bit of a twist on Andrea’s recipe because I had recently seen a recipe for shaken potatoes on Epicurious.
I was intrigued by the process of shaking the potatoes until they’re floury – usually you want to avoid making them like that – and then crisping them up. I decided to give Andrea’s potatoes the shake treatment. I changed the original Epicurious shake process, cooking my potatoes all the way through. I think mine look better.
I was planning on doing these potatoes in the oven, but it was hotter than hell out on the day that I made them (Father’s Day, actually) so I did my entire meal, including the potatoes, on the BBQ. My husband The Critic, his mom, and I LOVED how they turned out, and so will you.
I used creamer potatoes for this recipe, and I didn’t peel them (obviously…that would be brutal). Creamer potatoes are – you guessed it – creamy, and the skins crisped beautifully and held them together where other potatoes would probably become more like mashed potatoes. Make no mistake about it though, these because soft and almost mashed, but also savory, crispy, garlicky, and just addictive.
If you’re into taking these potatoes to another, more indulgent level, I’d throw a hunk of butter on them when they’re ready to serve. Oh boy.
- 2 lb creamer potatoes quartered (you can halve the really small ones)
- 3 T olive oil
- 2 cloves garlic crushed
- 2-4 sprigs of fresh rosemary snipped
- 1 t sea salt or more to taste
Fill a large pot with cold water and bring to a boil.
Add the potatoes and cook for 30-45 minutes at medium heat, or until soft.
Drain the potatoes and place back into the cooking pot. Cover.
Using all of your might, shake the pot really hard until the potatoes begin to break apart and become floury.
Add the garlic, rosemary, and salt and fold together with the potatoes using a large spoon. Don’t mix vigorously or the whole thing will get gluey.
Heat the BBQ to high or, your oven to 450F.
Pour the olive oil into an oven safe dish and place the dish into the BBQ or oven until the oil is very very hot. DO NOT BURN YOURSELF!!! The dish from this moment on is going to be blazing hot so don’t touch it and make sure you have proper oven mitts to lift and carry it. My husband The Critic got sooooooo excited to taste these potatoes that he accidentally touched the boiling hot dish trying to get some of the potatoes onto his plate. Ouch! Happy Father's Day, here's a burned hand! Poor Critic.
When the oil is hot, add the potato mixture to the dish. Using a large spoon, toss the potatoes in the oil to ensure that they all come into contact with it.
Place the dish back into the BBQ/oven for 30-45 minutes, tossing the potatoes every 10 minutes or so, until they’re browned and crispy.
Serve. Enjoy. Don’t burn yourself.