Oven-roasted potatoes

Name: Oven-roasted potatoes
Ingredients: 450 g potatoes; 1500 ml water; 1 teaspoon salt; 30 ml olive oil; 1/2 teaspoon ground pepper; 200 g breadcrumbs; 100 g sesame seeds; 2 tablespoons sweet paprika

Appetizers - Oven-roasted potatoes by Ioana G. - Recipia

Oven-roasted potatoes are served warm, with mujdei (Romanian garlic sauce) or as a side; parboiling keeps them soft in the middle, while the breadcrumbs, sesame seeds and paprika form a browned crust. I choose firm potatoes and cut them into pieces about 4 cm across so they hold their shape under the crust. Prep: 15 minutes. Cook: 45 minutes. Total time: 60 minutes. Servings: 4. About 490 kcal and 14 g protein per serving.

Ingredients

450 g potatoes
1500 ml water
1 teaspoon salt
30 ml olive oil
1/2 teaspoon ground pepper
200 g breadcrumbs
100 g sesame seeds
2 tablespoons sweet paprika

Preparation

1. Peel the potatoes, wash them and cut them into large pieces, about 4 cm across. Put them in a saucepan with 1500 ml water and 1/2 teaspoon salt. Bring the water to a boil and cook them for 15 minutes, until tender but still holding their shape. Meanwhile, heat the oven to 170°C. 2. Drain the potatoes well and put them in a bowl. Drizzle with 15 ml olive oil, then sprinkle with 1/2 teaspoon salt and the pepper. 3. Mix the breadcrumbs, sesame seeds and paprika in a bowl. Toss the potato pieces in the mixture until coated. 4. Arrange the potatoes on a baking tray lined with parchment paper and drizzle with the remaining 15 ml oil. Bake for 30 minutes, until the crust is browned.

Notes

Regular breadcrumbs contain gluten, and sesame is an allergen; for a gluten-free version, use 200 g gluten-free breadcrumbs. I serve them with mujdei and a green salad, or as a side with fish. Firm-fleshed potatoes hold their shape better after boiling than floury ones. Very small pieces soften faster, and the crust may be less even. I don't rush the draining: there shouldn't be any water pooling among the pieces. Fine breadcrumbs stick in a compact layer, while coarse ones make the crust more uneven. If the sesame smells rancid or tastes bitter, replace it. Store leftovers in a sealed container in the fridge for up to 3 days; reheating in the oven helps the crust regain its texture.