Want to know how to cook the perfect wood fired roast potatoes? With a few simple tricks you can achieve super crunchy and super fluffy roasties, every time in your pizza oven.
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Preparation time
10 mins
Cooking time
60 mins
Serves
4 people
Ingredients
1kg Maris Piper potatoes
100ml olive oil
4 cloves of garlic, skin on and cut in half
2 springs of rosemary
Sea Salt to taste
Method
Pre-heat your Fuego oven to 200°C.
Place a roasting tin in the oven that is big enough to take the potatoes in one single layer.
Peel the potatoes and cut each into 5cm pieces. Drop the potatoes into a large pan and cover with water. Add a good pinch of salt, bring to the boil and lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 10 mins.
Add the olive oil into the hot roasting tin and heat it in the oven for 10 mins, so it’s really hot.
Drain the potatoes into a colander and shake them a few times to fluff up the outsides, allow to cool down for 5 minutes.
Carefully pour the potatoes into the hot roasting tin – they will sizzle as they go in – then turn and roll them around so they are coated all over. Add the rosemary and garlic cloves and spread the potatoes into a single layer making sure they have plenty of room.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10 to 20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
Sprinkle with salt flakes and serve straight away.
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