Best Ever Roast Potatoes
Recipe and picture courtesy of Lisa P.
Ingredients
- 1 kg of small potatoes
- Salt and pepper for seasoning
- Coconut oil (for cooking, doesn’t need to be extra-virgin or raw)
Directions
Step 1
Boil the kettle, you will need about 6 cups of water for 1kg of potatoes.
Step 2
If the potatoes aren’t washed, wash them to remove any dirt or soil. Peel the potatoes.
Step 3
Cut the potatoes in half or quarter (if they’re larger). You want the pieces to be all roughly the same size. Add the potatoes to a large pot and then add the boiling water.
Step 4
Parboil on a medium/high heat for about 10 minutes until slightly softened.
Step 5
Drain into a colander and then give the colander a shake to roughen up the edges as this will make them crispier.
Step 6
Leave to cool either for an hour or overnight in the fridge.
Step 7
Heat up your oven to 220°C.
Step 8
In a large roasting tray, add enough coconut oil to fully cover the bottom and add to the oven for 10-15 minutes.
Step 9
Remove the potatoes from the fridge.
Step 10
Be very careful removing the tray from the oven and gently add the potatoes into the hot oil. Gently coat the potatoes, (to avoid being splashed with hot oil) using a spoon or tongs.
Step 11
Cook for 35-40 minutes or until crispy and golden. Remove potatoes and drain on a piece of kitchen towel to absorb any excess oil.
Step 12
Season with salt and pepper and serve immediately.
Ingredients
- 1 kg of small potatoes
- Salt and pepper for seasoning
- Coconut oil (for cooking, doesn’t need to be extra-virgin or raw)
