Crispy Roast Potatoes
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This post is dedicated to my dear friend Sherry, who is currently working on broadening her kitchen repertoire :-)

Crispy Roast Potatoes

  • 1 kg baby potatoes, washed and scrubbed
  • 1 teaspoon salt
  • 2 sprigs rosemary, leaves only
  • Salt & pepper to taste
  • Olive oil
  1. Cut all the potatoes in half and place in a large pot of cold water with the salt. Cover and bring to the boil. Cook until the potatoes are just cooked through.
  2. Drain the potatoes and place onto paper towels to dry. (The trick is to make sure the potatoes are very dry all the way through so that you get very crispy poatoes!)
  3. Preheat your oven to 200 degrees Celsius. Pour enough olive oil into a shallow baking tray to cover the bottom by 1cm. Put the tray in the oven and allow the oil to get very hot.
  4. Meanwhile, add the potatoes back to the pot, put the lid on, add the rosemary, salt & pepper and shake the pot around to rough up the edges of the potatoes.
  5. Add the potatoes, cut side down, to the hot oil in the baking tray and roast for 45 minutes or until crispy and golden brown, making sure to turn regularly to prevent the potatoes from burning.
  6. Drain on absorbent paper before sprinkling with sea salt flakes to serve.

Comments (1)

AggieJuly 14th, 2010 at 7:19 am

Those look perfect! I love my potatoes with a crunch, just like that.

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