What could be better than digging potatoes yourself and then blessing them with a roasting in your new oven?
Here we are digging them up just a week ago in the mountains of Kanazawa:
- scrubbed and chopped potatoes
- olive oil
- sea salt
Every oven is different, but I tossed our taters with olive oil and chunky sea salt, then roasted them at 200 C/400 F for about 30 minutes, then turned up the volume to 230 C/450 F for another 13 minutes, and finally, I turned on the grill function for an extra 5 minutes to brown them a bit.
Such fresh-tasting taters, with no mealiness or dryness.
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