If you’re chasing that perfect shatter-crispy roast potatoes, this recipe has your back. Just a few pantry staples and a hot oven are all you need for these seriously addictive roasties.
You will need
Serves 4-6
- 1 kg starchy potatoes, peeled and cut into halves or quarters
- 2 tbsp olive oil, or as desired
- 2 tsp finely chopped rosemary
- 1 tsp salt, or to taste
- Pepper, to taste
Recipe: Rainbow Nourishments
Directions
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Step 1
Preheat oven to 240°C (conventional) or 220°C (fan). Line a baking tray with baking paper (ideally not silicone).
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Step 2
Add the potatoes to a large pot of cold water. Bring the water to a boil for 10-15 minutes and cook until the potatoes are just fork tender.
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Step 3
Drain the potatoes thoroughly, making sure any excess water is removed. Add the potatoes back to the pot and add the oil, rosemary, salt and pepper. Shake the pot vigorously until the exterior of the potatoes looks a bit rough, but the potatoes are still intact.
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Step 4
Spread the potatoes on your baking tray, ensuring there’s space between each of them. Roast for 40-50 minutes, turning the potatoes half way to ensure they’re evenly golden brown. If your potatoes are larger, you may need to roast them for longer. Serve immediately.
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Recipe: Rainbow Nourishments
