THE BEST CRUNCHY GOLDEN ROAST POTATOES
My Mum makes the best crunchy potatoes!!
And hear are our tips to make them super crunchy.
Parboil your potatoes - it makes a difference.
Make sure they are really dry before you smash them.
Don’t line your roasting pan - this allows them to get crispy.
Always use a metal or tin roasting pan - glass or ceramic won’t make them as crunchy.
The smaller the potato - the better. If you’re using big ones, cut them down.
Serves 4
Ingredients:
1kg baby white potatoes, left whole
1/4 cup Olive Oil
1 tbsp sea salt flakes
2 tbsp butter
Method:
Preheat oven to 220 degrees Celsius.
Parboil potatoes in the microwave or saucepan. For the stove, bring the half filled saucepan to the boil and add potatoes. Cook for about 15 mins. For the microwave, add potatoes to a large glass bowl and fill halfway with water. Cook on high for 12-15 mins. You just want to parboil them, if you overcook them, they will be too mushy.
Drain the potatoes and let them sit to dry out a bit in the strainer/colander. Add them to a large roasting tin. Use some paper towel to rub any more moisture from them. Crush them with your hands to create cracks & crevices. Drizzle with olive oil and sea salt. Use your hands to mix them all together.
Place in the hot oven. After about 15-20 mins, add the butter, mix them well and pop them back into the oven. Turn the temperature down to 200 degrees Celsius and roast for another 20-25 mins. Enjoy!!!!!!