Recipe: Irish roasties (roasted potatoes)

ROASTIES

I lived in Ireland for a year and a half as a missionary for my Church and one of my favorite things about Irish culture is that they have at least two types of prepared potatoes at every meal, no matter what the main dish is.  And my very favorite of all the varieties of prepared potatoes is the ROASTIE!!  Crunchy on the outside, soft on the inside, goes with anything and never disappoints.  This recipe is inspired by one of my best friends and fellow Irish enthusiast, Brynn.  For her original recipe check out her food blog!  She’s got some extra tips and tricks to make your roasties pop.  Here I’ve posted my short-cut lazy-girl approach, so they don’t quite taste like they do in Ireland, but still num and still totally worth making.  And eating.

Irish Roasted Potatoes (roasties)
Serves 4
My very favorite potato side dish. A traditional Irish dish.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 3.5 pounds potatoes, peeled and cubed (I used Russet. It should be a floury potato.)
  2. about 1/3 cup Olive oil, or enough to cover the bottom of your roasting pan
  3. 4 tablespoon cornmeal
  4. 1/2 teaspoon rosemary (optional)
  5. black pepper to taste
Instructions
  1. Preheat the oven to 400 degrees. Pour oil in the bottom of a roasting pan and turn to coat evenly. Place the pan in the oven to preheat until ready to use.
  2. Bring enough water to cover the potatoes cubes to a boil in a large pot. Carefully pour the potatoes into the boiling water and return to a boil. Turn to medium-low, cover, and boil for 5-6 minutes. Drain immediately.
  3. Return potatoes to the large pot. Cover pot and shake up the potatoes a few times to coarse them up a bit. Maybe 5-7 big shakes, not too many.
  4. Remove preheated pan and pour hot oil on the coarse potatoes. Stir around to coat evenly. Then sprinkle with cornmeal, rosemary and pepper and stir around again to coat evenly. Return to hot roasting pan.
  5. Bake at 400 for about 45 minutes, flipping them about halfway through so as many sides of each potato gets crunchy as possible.
  6. Drain oil and serve potatoes as a side to your favorite dish!
Notes
  1. These are great for breakfast next to eggs, bacon and fresh bread!
Adapted from Brynn from A Pinch of Garlic
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