These oven-roasted potatoes takes a couple of minutes, and they're ready to serve as a side dish.This genius steam-then-roast method produces perfect potatoes every time. You'll have a balance of browned, crispy, salty outside and creamy interior.ROAST POTATOESIngredients8 large potatoesSalt to taste1 tablespoon butterCrushed black peppercorns to taste1½ teaspoons chopped fresh parsley + for garnishing¼ cup brown sauceA fresh parsley sprig for garnishingMethod1. Boil sufficient water in a non-stick pan. 2. Trim one end of each potato and further trim the sides to make into an oval shape. Transfer in some water. 3. Add some salt and drained potatoes to boiling water and cook till potatoes are fully done. 4. Heat butter in another non-stick pan. Drain and add boiled potatoes and mix. Add salt, crushed peppercorns and 1 teaspoon parsley, mix and sauté till potatoes turn slightly golden brown. 5. Add brown sauce, mix and cook for 1-2 minutes. Add remaining parsley and mix well. 6. Sprinkle some crushed peppercorns on top and serve hot garnished with some chopped parsley and a parsley sprig.Preparation Time: 10-15 minutesCooking Time: 5-10 minutesCuisine: FusionClick to Subscribe: http://bit.ly/SanjeevKapoor_KhazanaBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqWonderchef Kitchenware: https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
