Forget the deep fryer, but keep the skin crispy and the inside soft with these oven roasted potatoes. Season with sea salt, freshly grated Parmesan cheese and fresh herbs for an appetizing snack or side dish.
- 12 Baby potatoes, rinsed and halved
- 1 tbsp Grated fresh parmesan
- Chopped thyme, for seasoning
- 4 tablespoons Avocado oil or canola oil
Line a baking dish with aluminum foil and add the oil. Turn the oven on to 400ºF and add the pan immediately so that everything heats up at the same time.
Fill a medium saucepan with cold water. Add a little salt and the potatoes. Bring to a boil and simmer for 7-10 minutes. The potatoes are ready when you can easily pierce the flesh with a fork. Drain the potatoes and let cool for about 3 minutes, or until cool enough to hold.
Using a fork, slit the flesh of the potatoes. When the oven is ready, add the potatoes, flesh side down. The potatoes should sizzle immediately.
After 10 minutes, set the potatoes aside. Cook for another 10 minutes, then flip the potatoes again and cook for 10 minutes. If necessary, flip the potatoes flesh side down and cook for a few more minutes.
Remove the potatoes and drain them on a paper towel. Season immediately with coarse sea salt. Finish by seasoning with parmesan and thyme.
Serve with a combination of spicy brown and yellow mustard dipping sauce.