Roast Potatoes Alla Nonna

1 kg potatoes such as russet or kestrel, peeled and cut into small chunks
1/2-3/4 tsp table salt
2 sprigs rosemary
3 cloves garlic, paper skin removed but leave unpeeled. Cut a small slit in each clove to allow the garlic flavour to escape during the cooking process
1 tbs olive oil, you can use more, do this to your taste but start with 1 tbs

Preheat oven to 170 degrees celsius (fan-forced).

Soak the potato in water for 3-5 minutes to remove the starch.

Drain the potatoes and dry with a clean tea towel.

Place the potatoes in a bowl and add the salt. Using your hands, mix the salt and potatoes together.

Tip the potatoes onto a deep sided baking tray. Add the garlic and rosemary to the tray as well.

Drizzle over the olive oil.

Place the potatoes on the stovetop and turn the heat to high. Cook on the stovetop for 5-10 minutes on medium high heat. Stirring regularly. What we are doing here is allowing the liquid in the potatoes to evaporate and this will assist with the crisping and browning of the potatoes.

After cooking on the stovetop, place the potatoes in the oven and cook for 30-35 minutes or until brown and crisp, Halfway through cooking, you should jiggle the pan or stir with a wooden spoon to prevent the potatoes from sticking to the pan.

Remove from the oven and serve with your favourite food or eat as a snack with some aioli or dijon mayonnaise.

Try this with sweet potato instead of potato. Use much much less salt if using sweet potato.

This method also works with French fries. Add a spice mix after the evaporating the water on the stovetop. Spice mix includes a sprinkle each of garlic powder, onion powder, chicken stock, white pepper.