Crispy Roast Potatoes
Method
- 1
First, halve or quarter the potatoes, then parboil for around 8-10 minutes. In the meantime, preheat the rapeseed oil in a hot oven (200C/400F/Gas 6).
- 2
Drain the potatoes thoroughly then return to the empty pan. Cover with a lid or plate and shake vigorously, so that the edges of potatoes are ‘scuffed’.
- 3
Place the shaken potatoes in the preheated rapeseed oil and toss them carefully until well covered. Sprinkle with salt and pepper.
- 4
Replace in the oven and roast for 40 minutes or until crispy and golden all over. Enjoy!
Crispy Roast Potatoes was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
First, halve or quarter the potatoes, then parboil for around 8-10 minutes. In the meantime, preheat the rapeseed oil in a hot oven (200C/400F/Gas 6).
- 2
Drain the potatoes thoroughly then return to the empty pan. Cover with a lid or plate and shake vigorously, so that the edges of potatoes are ‘scuffed’.
- 3
Place the shaken potatoes in the preheated rapeseed oil and toss them carefully until well covered. Sprinkle with salt and pepper.
- 4
Replace in the oven and roast for 40 minutes or until crispy and golden all over. Enjoy!
Crispy Roast Potatoes was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
