Roast potatoes are perfect as side dish for sunday roast to a BBQ party. They are super simple, vegan, gluten free side dish perfect with ANYTHING.
Tips for crispy potatoes
The best and easy way to make crispy roast potato, first boil them for 10-15 minutes, depend which type of potatoes you are using. I prefer Desiree potatoes,or red skined potatos. Par boiling the potatoes allows outside to get soft enough to rough them up, creating the best surface for crisp.
You can use fresh herbs or dried mixed itilan herbs, it depends on what you have. Infusing oil with garlic and herbs gives the potatoes crust extra flavour. BUT when you are suing fresh herbs donot put inthe begining, herbs go black and not nice in eating. you can use any kind of herbs like sag, reosemary, thyme again choice is yours.
When in the oven, turn them with a spatula or fish slice halfway through the cooking time to get a nice browning all over
- 1 kg potatoes
- 1 teaspoon thyme
- 1 teaspoon rosemary
- pinch of salt and peppers
- 4 garlic cloves
- 30 gm unsalted butter or any plant based butter
Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes). Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
Pre heat the oven to 220c/430F. and put a lareg roasting tray in the oven with butter and heat in the oven for few minutes.
Now add potatoes, herbs and garlic in a heated roasting tin, spread them in a single layer, so all potaoes chunks coated well . Cook for about 30 to 35 minutes, turning once or twice in between, until golden brown.