Potatoes are deliciously crispy when cooked next to a roast or on their own with oil. These are great with sour cream. Vitamin C and hydroxycinnamic acids are concentrated under the potato skin so unpeeled potatoes have more antioxidant benefits. Avoid sprouting or green potatoes as they are high in toxic phytochemicals.

    8 medium sized russet potatoes, unpeeled and quartered
    3 tablespoons canola or olive oil
    ¼ cup all-purpose flour
    2 teaspoons Fleur de Sel or sea salt
    1 teaspoon dried rosemary
    ½ teaspoon freshly ground Tellicherry peppercorns

1.  Preheat the oven to 425°.

2.  Take out the metal base of a large grill pan. Place the
     quartered potatoes in the pan and sprinkle with oil. Use two
     rubber spatulas to toss the potatoes in oil.

3.  Use a small sifter to sprinkle flour over potatoes, toss again.

4.  Crush salt and rosemary in a mortar with a pestle. Sprinkle
     over potatoes. Sprinkle with pepper, then place in the oven.

5.  Bake for 10 minutes, then turn with a metal pancake turner.
     Continue turning every 10 minutes for 30 minutes.

     Hint: Omit the oil step and place the floured and seasoned
     potatoes around a roast or whole chicken during the last hour
     of cooking and baste every 10-15 minutes with drippings.

     Makes 6-8 servings