Especially roasted perfectly with a crispy golden brown skin and a moist interior.
Gosh! I could eat my weight in the lot! Not that I can, not that I do and not that you should either.
But a serving of incredible roasted potatoes are so worth it!
It just makes a great side to so many things. I make them a whole bunch of different ways; parboiled and roasted with butter like the Brits do, with Parmigiano Reggiano like the Italians do, with lemons like the Greeks do and steak fries, the all American way.
This recipe, Moroccan style uses my favorite spice: freshly roasted ground cumin, loads of garlic, olive oil and some stock during baking which keeps the outside crispy but the Interior, moist. I have however, taken the liberty of substituting fresh garlic for dried granulated garlic (NOT garlic salt) and that’s because fresh garlic tends to get charred during the long bake which then tastes bitter with black bits sticking to the potatoes.
Not my favorite moment. Dried granulated garlic powder is a charm and still gives the potatoes that nice flavor while allowing for a long bake without the char.