Crunchy roast potatoes

At a glance

Preparation time: 50 minutes

Difficulty: Easy

Serves: 4 to 6

Ingredients

• 1kg potatoes* (~6 medium potatoes)
• 2 tablespoons oil*
• 2 teaspoons dried Italian herbs
• Pepper, to taste

Steps

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Prepare the potatoes by cutting them in two. Cut them into two again so that each potato is cut into 4 bite sized chunks.
3. Bring a large saucepan of boiling water to the boil by increasing the heat.
4. Add the chopped potatoes into boiling water and cook for about 10-12 minutes or until potatoes are soft using a fork. Drain the potatoes using a colander and put them back in the saucepan. Add oil, Italian herbs and sprinkle with pepper. Put the lid on and shake the saucepan to rough up the edges of the potatoes and coat the potato in oil.
5. Transfer potatoes to the lined baking tray and cook in the oven for 30 minutes, or until crispy, turning the potatoes halfway using tongs and oven mitts.
6. Transfer potatoes to a serving bowl and serve warm.

*Tips

• You can use any potatoes in this recipe.
• If using brushed potatoes, be sure to scrub and peel the potatoes first.
• Option to replace potatoes with sweet potatoes.
• If you are in a hurry, chop your potatoes a bit smaller and they will cook faster.
• Use any of these cooking oils: olive oil, canola oil, vegetable oil.
• Add any additional herbs and spices for extra flavouring.

Watch how to make it

videocam 0:42