Ingredients
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Ingredients
- 8 pounds potatoes (such as Russet or Yukon Gold)
- 12 tablespoons vegetable oil
- 8 cloves garlic, minced
- 4 teaspoon dried rosemary
- 4 teaspoon dried thyme
- Salt and black pepper to taste
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
In a medium frying pan over medium heat, warm 1 tablespoon of the sundried tomato oil until it begins to shimmer. Add the sundried tomatoes and fry for 1-2 minutes until they are sizzling and aromatic. Stir in the breadcrumbs and toast them for 4-5 minutes, continuously stirring until they become golden and crisp. Lightly season and move to a heatproof bowl.Step 2
Prepare the spaghetti in a pot of boiling water with a pinch of salt according to the package directions. Once cooked, drain the pasta, making sure to save a mugful of the cooking water.Step 3
In the meantime, using the same pan you used for toasting the breadcrumbs, warm up the remaining 2½ tbsp of sundried tomato oil over low heat. Cook the garlic and chili for 4-6 minutes until they turn lightly golden. Add the cooked spaghetti to the pan, along with a splash of the reserved pasta water and the spinach. Stir thoroughly to coat the spaghetti and allow the spinach to wilt, then season according to your taste.Step 4
Add the majority of the parsley, then portion the pasta into two bowls. Top with most of the breadcrumbs and the rest of the parsley before serving. Store any leftover breadcrumbs in an airtight container in the freezer for up to three months.
Recipe Story
The humble roast potato - a staple side dish that has graced dinner tables across cultures and centuries, and a quintessential part of a classic roast dinner. They serve as the perfect accompaniment to a wide array of main courses, embodying versatility that makes them ideal for any meal prep. This recipe hails back to a culinary tradition dating back centuries. The first recorded instance of the roast potato traces its origins to the 18th-century United Kingdom.
Since then, it's won the hearts of people globally, with its simplicity and unpretentious nature proving timeless. This recipe will guide you on a journey to create the perfect roast potatoes - crispy, golden brown exterior encasing a fluffy, cloud-like interior. The secret lies in parboiling the potatoes first, a trick that ensures a beautifully soft inside, followed by a roasting process that achieves that irresistible crunch. With a thoughtful blend of ingredients and diligent preparation, you're on your way to producing a side dish that is sure to impress both family and guests. These golden-brown beauties can complement a variety of meals, from succulent roasted meats to wholesome vegetarian dishes. So, let's continue this culinary tradition and take a moment to appreciate the simple yet remarkable dish that is the roast potato. Enjoy the unique combination of crispy and fluffy textures in every bite. It's more than just a side dish - it's a testament to the rich history of our food.
Bon Appétit!
