Want the crispiest roast potatoes? This recipe is for you. The crispiest crunch of of these potatoes goes so well with the raspberry and salt. You can make this recipe for as many as you like.
You will need a pot for boiling the potatoes, a roasting dish/tray and something to partially squish potatoes like a fish slice or spatula. Before you begin, work out how many people are going to be eating these crispy potatoes and decide on portion size. 150-200g per person can be a good guide for the amount of potatoes. Then add in a few extra for good luck
INGREDIENTS:
- Potatoes
- Olive oil
- Rosemary, fresh or dried
- Salt
INSTRUCTIONS:
Pre-heat the oven to 180 degrees.
Par-boil the potatoes
- Peel and cut the potatoes into even sized pieces
- Rinse them to get rid of any extra starch
- Place the potatoes in a large pot, cover with water and bring to the boil for 7 minutes
- Drain the potatoes into a colander and whilst they're cooling, toss the potatoes around to rough up the edges
- Toss the potatoes in olive oil and salt
Roasting part 1
- Spread the potatoes out across a roasting dish
- Roast in the oven for 30 minutes
- You'll know they're ready for the next step when they just start to turn golden
Squish the potatoes
- Remove the potatoes from the oven after this first 30 minutes
- Squish them gently to increase the surface area of the potato - this helps more parts of it become crispy
- Toss in a little olive oil, rosemary and salt
Keep roasting
- Return the potatoes to the oven and roast for 40-45 minutes
- Remove from the oven when the whole potato is golden and the edges are crispy
