Side
Crispiest Roast Potatoes
1 h 10 minServes 3Nutri-Score C€
C
1 h 10 min
1 h 10 minCrispiest Roast Potatoes
what you need
Ingredients
potatoes (peeled and cut into chunks)Produce1 kg
water (enough to cover the potatoes)Other1.5 litres
salt (for the boiling water)Spices5 g
baking sodaPantry2.5 g- oil (for the baking dish)Pantry80 ml
salt (for seasoning, optional)Spices5 g- stroganoff spice blend (optional)Spices5 g
- herbs (chopped, of your choice, optional)Produce5 g
per serving
Nutrition
477kcal
- Carbs
- 58 g
- Proteins
- 7 g
- Fat
- 24 g
what you’ll use
Tools
Oven
Baking dish
Colander
Stockpot
step by step
Method
- Step 1
Preheat the oven and the oil
- Preheat the oven to 220 °C.
- Pour the oil into a baking dish and heat it in the oven.
- Step 2
Boil the potatoes
- Put the potatoes in a pot and cover with water.
- Add the salt and baking soda.
- Boil until fork-tender.
- Step 3
Drain and rough up the potatoes
- Drain the potatoes in a colander.
- Shake the colander to rough up the surface, breaking them slightly.
- Step 4
Bake until crispy
- Add the potatoes to the hot oil and coat them all over.
- Bake, turning them every now and then, until golden and crispy.
- Step 5
Season and serve
- Toss the crispy potatoes with the salt, stroganoff spice and herbs.
- Serve immediately.
most cooked first