A delightful twist on classic roasted potatoes, these medallions are crispy on the outside and tender on the inside, perfect for any occasion.
Place the potatoes in a large saucepan and cover them with water.
Use cold water to ensure even cooking.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Check doneness by piercing with a fork; it should slide in easily.
Drain the potatoes and let them cool slightly.
Allowing them to cool makes them easier to handle.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Preheating ensures even roasting.
Place the potatoes on the baking sheet and gently press each one with a kitchen towel to flatten slightly.
Flattening increases the crispy surface area.
Drizzle the olive oil over the potatoes and season with sea salt and freshly ground black pepper.
Ensure even coating for consistent flavor.
Roast in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
Flipping ensures both sides become crispy.
Serve the crispy potato medallions hot and enjoy.
Garnish with fresh herbs for added flavor.
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