Roasted Potatoes

Roasted Potatoes

I figured out how to make roasted potatoes that are soft on the inside but have a crust on the outside! The secret is boil them first for 6-7 minutes to make them soft, then cover them with the flavor you desire. Then, bake them at high heat in the oven so they get crispy on the outside but remain soft on the inside! Here is how you will do it 🙂


  • a big sauce pan
  • a big pan for the oven
  • as many potato wedges as can fit in there without touching each other
  • 1/2 cup of olive oil
  • sea salt
  • dried rosemary
  • 2 garlic cloves, minced
  • 2 teaspoons of mustard
  • 2 teaspoons of gluten-free vegan Worcester sauce
  • 1 teaspoon of raw cane sugar

Peel your potatoes (if you want them peeled). Cut the potatoes in wedges. This you can do by cutting the potato in half lengthwise once, then cut each half again. How big do you want your wedges? You can either stop here or cut again in thirds for smaller ones.

Boil for 6 to 7 minutes (no longer!) in boiling salty water, then strain. In a mixer, mix half a cup of olive oil, 2 teaspoons of Worcester sauce, 2 teaspoons of mustard and a teaspoon of raw cane sugar, with some sea salt. Mix until a somewhat thick sauce emerges. Place the sauce in a large bowl ( or the now empty sauce pan ), then add the boiled potatoes and mix well so they are well covered in the sauce.

Place them in the large pan but don’t let them touch each other! Sprinkle rosemary on top of them and bake them for about 40 minutes at 170° Celsius (338° F), or until they are golden and crispy!

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