To get a really crunchy exterior, traditionally you were advised to peel and parboil the potatoes first. However, you can just cook for a little longer in the oven to get similar results.
Roasting potatoes
- Select a floury textured potato labelled either roasting or baking to give you the best result.
- Peel, if you prefer, and cut into even sized pieces.
- (Optional) Parboil in water for about ten minutes or until the outer layer of the potato is cooked.
- Preheat the oven to 200°C.
- Put a little oil in a pan and toss the potatoes to coat them in the oil. Alternatively use an oil spray to ensure even coating. Some people still prefer to use clarified butter or dripping but oil is the healthiest option and you still get great results.
- Roast at 200°C for 35 – 45 minutes, depending on the size you have cut them into. Turn a couple of times during cooking. When golden brown, season and serve immediately.
- Cut them differently, unpeeled or peeled the choice is yours:
- Country style chips: cut the potatoes into thick slices.
- Criss-Cross Potatoes: halve a potato and cut criss-cross patterns in the cut half with a sharp knife and brush with oil. Bake cut side up.
- Hasselback: place a potato one at a time in the hollow of a large spoon and make vertical slices. The spoon will stop you cutting right through. Brush with oil.
- Wedges: cut each potato into about 8 wedges.
Healthy tips…
- Leave the skin on, it is less work and healthier, because you get more fibre, and it’s tastier too!
- The larger the size of potato pieces, the less oil they will absorb, making them healthier.
- Spray oil coats the potato evenly with oil giving you a great result and uses less oil.
- Instead of salt try sprinkling with flavourings like garlic, Tuscan or Cajun seasoning.