are deliciously crispy when cooked next to a roast or on their
own with oil. These are great with sour cream. Vitamin C and
hydroxycinnamic acids are concentrated under the potato skin so
unpeeled potatoes have more antioxidant benefits. Avoid
sprouting or green potatoes as they are high in toxic
8 medium sized russet potatoes, unpeeled and
tablespoons canola or olive oil
teaspoons Fleur de Sel or sea salt
teaspoon dried rosemary
teaspoon freshly ground Tellicherry peppercorns
the oven to 425°.
2. Take out the
metal base of a large grill pan. Place the
potatoes in the pan and sprinkle with oil. Use two
spatulas to toss the potatoes in oil.
3. Use a small
sifter to sprinkle flour over potatoes, toss again.
4. Crush salt and
rosemary in a mortar with a pestle. Sprinkle
potatoes. Sprinkle with pepper, then place in the oven.
5. Bake for 10
minutes, then turn with a metal pancake turner.
turning every 10 minutes for 30 minutes.
Omit the oil step and place the floured and seasoned
around a roast or whole chicken during the last hour
cooking and baste every 10-15 minutes with drippings.