So what’s the secret to the ultimate crispy roasties? This recipe is FULLPROOF.
Parboiling the potatoes is the first step to getting those lush fluffy edges that will crisp’n up in the oven.
Steaming in the saucepan for a couple of mins after draining the potatoes helps dry them out.
Fluffing the potatoes by gently tossing the saucepan or moving them about whilst steaming creates super fluffy edges.
Coating the potatoes in oil whilst still in the saucepan. The edges get mushy once mixed with the oil- that’s my secret in getting them crispy AF!
Oiling the tray as well as the potatoes ensures they wont stick and helps with the overall crispness.
Get roasting guys!
ULTIMATE ROASTIES
Servings: 3 or 4
Ingredients
- 5 medium maris piper potatoes, peeled
- 4-5 tbsp oil of choice ( I used 1/2 olive oil and 1/2 avocado oil)
- Himalayan salt
Optional
Instructions
- Preheat the oven to 200c
- Peel and cut the potatoes into 4, bung into a large saucepan of salted boiling water and simmer for 10 mins.
- Gently drain the potatoes in a colander (they will be quite soft)
- Add back into the saucepan on a low heat. Put the lid on for a minute or so to dry them out, then gently shake the saucepan till you have super fluffy edges. Turn off the heat.
- Mix a heavy pinch of salt and 3 tbsp of oil together. Pour over the potatoes, gently stir with a spoon till they are all fully coated.
- Pour 2 tbsp of oil onto a large baking tray. Lay potatoes on the tray, making sure they aren't touching or too crowded otherwise they'll steam rather than crisp up.
- Whack in the oven for 45-50 mins or until crisp. After 20 mins check the bottom of the potatoes, if golden turn over, then check again after 15 mins.
- Munch till your heart's content!
