Rosemary and Olive Oil roasted potato slices

The Remoska was deployed today to roast the potato slices for our Gousto Box meal of Rosemary Lamb Meatballs, with Roast Potatoes, Carrots and Mint Sauce. (Read all about it at Two Snails)

Our previous attempt at Roast Potatoes was not a great success. These potato slices were, I think, somewhat better but still lacked crispness.

The potatoes were sliced (skin on) to about 1 cm in thickness, then dressed in olive oil with salt, pepper and chopped Rosemary. I cooked them on foil and this turned out to be an error as the slices stuck to the foil.

The recipe called for 20 – 25 minutes in an oven at 200°C – I knew they would take longer when cooked from cold in the Remoska but had no idea how long to give them. I decided to cook them until they began to brown and then to start the rest of the meal as the other element only needed ten minutes in total. In the end they had 50 minutes or so and were well-browned in the end. I believe 40 minutes would have been enough.

Lifting the lid to encourage the loss of some steam seems to help the process but of course this drops the temperature, so it is a juggling act and one that I need to refine.

Golden brown and tasty but not really very crisp at all
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