Im a HUGE fan of potatoes (actually carbs in general), from the versatile jacket to fancy Dauphinoise. I would have them every day if I could (waistline says no..).
My favourite way to do them is roasted with a variety of different seasonings, whether its rosemary and garlic or butter and parmesan. If you haven’t guessed by now I’m a lil lazy and tend to love a shortcut.
Par-boiling is boring. There’s nothing I hate more than waiting for a pan of water to boil, ugh nah. So I skip this step, don’t gasp, I have a shortcut! You prep your potatoes how you usually would and the trick here is to toss them in a little flour and season them. Meanwhile heat oil in a tray in the oven. once hot throw the potatoes In and coat them, enjoy the sizzle. When they’re done they will be crispy on the outside and fluffy on the inside.
This recipe here is an ethnic twist on the usual roast potatoes with the addition of turmeric & cumin. This goes so well with meats & poultry, but will be great for vegetarians too!
WHAT YOU’LL NEED
▪️4 tablespoons Olive oil
▪️ Salt & pepper
▪️750g white potatoes (peeled cut in to chunks)
◼️ ◼️ ◼️
-Preheat oven to 200c, in a baking tray add about 2tbsp of oil and put in the oven to heat for about 10-15mins.
-In a bowl mix all the spices and seasonings together along with the flour & oil. Add potatoes and coat thoroughly.
-When oil in tray is hot, throw in potatoes and coat in oil evenly before putting back in the oven, allow to roast for 45minutes till cooked.