Panko-Crusted Roasties with Olive Oil & Rosemary ?
Ok potato people, I’m sharing the recipe for these amazing panko roasties up front on the grid because the lovely community over at food52 shared my pic (?) and now a few more people are looking for all this golden, crunchy deliciousness – hello and welcome to carb heaven! ?
P.S. I also make panko fries. Just sayin’ (recipe and tips in highlights for those).
3-4 potatoes per person (I used a red-skinned variety; peeled + halved)
2-3tbsp extra virgin olive oil
3tbsp panko bread crumbs
Big pinch of sea salt
Few sprigs of fresh rosemary (chopped)
1 – pre-heat oven to gas mark 6 (200C) then parboil the potatoes for a little longer than usual; around 12mins. Drain and rough up the edges.
2 – chuck them on a sheet pan and toss them around in the extra virgin olive oil, salt, pepper and panko breadcrumbs. Pop in the oven for around 25mins.
3 – give the potatoes a little jiggle/turn them over and add the chopped rosemary. Pop back into the oven for another 25mins or until super golden and crunchy. Serve and enjoy!