Crispy roast potatoes are wonderful in winter – or any time of year. Try this easy recipe with creamed leeks, spiced red cabbage and a roast such as chestnut and lentil bake or lentil and pumpkin seed roast.
This recipe works everytime!!! Make sure you use a floury type of potato (not waxy) and you cannot go wrong. The ingredients are simple, the method is key to crispiness!
If you have any left crispy roast potatoes can be successfully frozen and/ or reheated.
2 kg floury potatoes
2-4 tbs vegetable oil
Salt and pepper to taste
1. Turn on the oven to 200 C and place two flat baking sheets inside
2. Cut the potatoes in to even size pieces (approx. 4 cm square) and place in a pan. Add enough cold water to just cover the potatoes and turn on the heat
3. When the water comes to a boil lower the heat to a gentle simmer until the potatoes are almost cooked (approx. 10-15 mins depending upon how large to pieces are). The potatoes will be starting to fall apart
4. Drain the almost cooked potatoes in a colander and return to the pan
5. Put to pan of potatoes back on a very low heat to dry out the potatoes and remove all traces of moisture
6. Pour the oil over the potatoes, put the lid on the pan, shake the pan to ensure the potatoes are evenly coated
7. Remove the baking sheets from the oven and spread out the potatoes across the two sheets, season with salt and pepper. Make sure the potatoes are not crowded, are evenly spaced and are cut side down
8. Place the two sheets of potato in the oven for approx 15-20 mins (depending how brown and crispy you like them) turning the potatoes over and the sheets around after around 10 mins.