Perfect roast potatoes
The perfect roast potato is an elusive thing, and very subjective. You can read my previous deep dive into the subject here https://potatoesnz.co.nz/news-info/articles/thing-perfect-roast-potatoes/
Here is the method I’ve been using since then to get perfect (for me) roasties, every time.
Potatoes – as many as you need, but they must be baking or roasting potatoes. I like Agria the best
A little flour – you can use gluten-free flour if you like
Salt and pepper
Preheat your oven to 200C. Prepare your potatoes – you can peel if you prefer, but I like to leave the skins on for maximum nutrition – the skin is where lots of the vitamins and fibre in potatoes live. Cut potatoes into similar-sized pieces, don’t leave them too big.
Cover with water and bring to the boil. Parboil the potatoes for 10 minutes, then drain in a colander.
Give the potatoes a bit of a shake to dry and rough up the outside surface a bit. Add a little flour and shake a bit more, to coat the potatoes. This creates rough edges that will go crispy and crunchy when they roast.
Add to a roasting dish and add oil, and toss to coat. Season generously with salt and pepper.
Roast for 30-40 minutes, until golden and crunchy. Enjoy!