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Roasted potatoes (Potatoes al horno) from The Food of Spain by Claudia Roden

  • olive oil
  • baking potatoes

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Notes about this recipe

  • Breadcrumbs on May 09, 2012

    p. 430 Simple and good. A little plain tasting and I do think the potatoes would benefit from some garlic aioli on the side or perhaps a smoky tomato or sweet red pepper sauce. I’ll do that next time but for tonight we had these potatoes straight-up. While I did think the roasting time seemed a little long for par-boiled potatoes I went along with these instructions checking to see the potatoes were no worse for the wear when I turned them throughout the roasting process. These reminded us of large French fries! They had a crispy crust on the outside and were very fluffy on the inside. Texturally, they were outstanding. I just thought they were a little one note for our tastes. Next time, I’ll be sure to use a flavourful, quality olive oil and as noted above, I’ll serve a sauce or aioli alongside for dipping. Photos here: http://chowhound.chow.com/topics/846989#7330421

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