Roast potatoes
Instructions
I prefer small potatoes to roast and I choose the yellow flesh potatoes, dense and not starchy.
If they are larger, cut into pieces of 2 cm.
I always over heat to medium heat in 2 ways: Cook in half the potatoes in water for a few minutes.
Drain well and leave to cool.
Finish cooking it in a pan with oil, salt, pepper and seasonings you have chosen, without cover, turning the potatoes often.
Eventually, aspergo all of a little cider vinegar (or white wine).
These potatoes are good served warm on a salad plate.
