Roast Potatoes Gauci Style
Crispy on the outside, fluffy on the inside, Roast Potatoes Gauci Style is the ultimate side dish that brings bold Mediterranean flavors to your table. This recipe takes classic roast potatoes to the next level with a fragrant combination of smashed garlic, fresh rosemary, and a sprinkling of dried oregano and paprika. Yukon Gold or Maris Piper potatoes are parboiled and tossed to create that signature crunchy texture before being roasted to golden perfection in a hot bath of olive oil. With just 15 minutes of prep and a precise roasting method that ensures even browning, these potatoes are irresistibly flavorful and make the perfect accompaniment to any main course. Whether you're serving them for Sunday dinner or a festive feast, these roast potatoes are guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 kg potatoes (Yukon Gold or Maris Piper)
- 80 ml olive oil
- 6 pieces garlic cloves (smashed, skin-on)
- 3 sprigs fresh rosemary sprigs
- 2 tsp dried oregano
- 1 tsp paprika
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
Instructions
Preheat your oven to 200°C (400°F).
Peel and cut the potatoes into evenly sized chunks, approximately 5 cm wide. This ensures uniform cooking.
Place the potato chunks into a large pot of cold water and add a pinch of salt. Bring the water to a boil, then lower the heat and simmer for 8 minutes. Drain the potatoes thoroughly and let them sit in the colander to allow excess moisture to evaporate.
While the potatoes are steaming dry, pour the olive oil into a large, deep roasting pan. Add the smashed garlic cloves and rosemary sprigs to the oil. Place the roasting pan in the oven to heat up for about 5 minutes.
Once the potatoes have dried briefly, toss them gently in the colander to roughen up the edges. This will create a crispier texture during roasting.
Carefully remove the hot roasting pan from the oven and add the potatoes, spreading them out into a single layer. Sprinkle them with dried oregano, paprika, sea salt, and black pepper. Toss the potatoes gently with the hot oil until they are evenly coated.
Return the roasting pan to the oven and roast the potatoes for 40-50 minutes, turning them halfway through cooking to ensure even browning.
Remove the pan from the oven and discard the rosemary sprigs. Serve the potatoes immediately, garnished with a sprig of fresh rosemary for presentation, if desired.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 12.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 6370 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
