Name: Crispy roast potatoes
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6
Ingredients: 1 kilogram medium potatoes, peeled; 1/4 cup (60 millilitres) rice bran or olive oil; rosemary sprigs (optional); 4 clove garlic (optional)

Crispy roast potatoes

Serves 6

Prep

10M

Cook

1H 5M

Total

1H 15M

Ingredients

1 kilogram medium potatoes, peeled

1/4 cup (60 millilitres) rice bran or olive oil

rosemary sprigs (optional)

4 clove garlic (optional)

Method

1.Preheat oven to 200°C or 180°C fan. Line a large baking tray with baking paper.

2.Cut potatoes in half or quarters, depending on size. Place in a medium saucepan and add enough water to cover. Boil 5-7 minutes, until just tender. Drain and cool slightly. With lid on, shake pan gently so potato becomes slightly rough on surface.

3.Place potatoes, oil and rosemary, if using, in a large bowl. Season well and toss to coat. Place potato in a single layer on prepared tray and bake 30 minutes. Turn potato and add garlic, if using, to pan. Bake another 30 minutes, until very crisp. Serve immediately.