Diced roasted potatoes are delicious with meats, chicken and fish.
Serves 4
800g roasting potatoes, peeled and sliced into 1 cm dice
1 tsp flaky sea salt
60 ml olive oil
40g unsalted butter
Preheat oven to 190°C.
Place the potato dice into a saucepan and cover with cold water. Add salt and bring to the boil. Allow to simmer for 3 minutes before removing from the heat and draining. Leave the potatoes to cool and steam until all of the moisture has evaporated.
Place the cooled potatoes into a bowl and coat with a mixture of the olive oil and butter before placing in a roasting dish.
Roast in preheated oven for 20 minutes until crisp and cooked though. During cooking, the potatoes should be stirred with a fish slice to prevent them stick to the roasting dish and to ensure that they colour evenly.