Crunchy Potatoes

8
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"From one of our national supermarkets and their free monthly magazine December '17."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (101.2 g)
  • Calories 142.4
  • Total Fat - 9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 14.9 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 2.2 g
  • Sugars - 1.1 g
  • Protein - 1.5 g
  • Calcium - 8.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C.

Step 2

Peel potatoes and halve or quarter and place into a large pot of cold water and bring to the boil and simmer for 5 minutes or until beginning to softer and then drain and return to the pan.

Step 3

Roughen the surfaces with a fork or shake pan over low heat.

Step 4

Heat a roasting pan with the olive oil in the oven and then add potatoes turning to coat with the oil, and season with salt and pepper and bake for 50 to 60 minutes, turning halfway through cooking, until golden and crisp and serve immediately.

Step 5

TIPS - try adding fresh rosemary or thyme leaves about 10 minutes before the end of roasting time as this will add tantalising flavour and aroma. If you like, you can pre the potatoes the day before, reducing roasting time to 30 minutes and on the day, reroast the potatoes for 30 minutes until hot and crisp.

Tips & Variations


No special items needed.

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