I LOVE roast potatoes. Crispy on the outside, fluffy in the middle. But I am also very lazy and whilst I do make proper, peeled, boiled then roasted potatoes for special occasions, I mostly make them in a cheat way that satisfies the roast potato need but is way less effort.
This cheat version makes enough for 4-6 people (or a family lunch with leftovers, I’m a bit of a sucker for leftover roast potatoes)
You also don’t need any particular kind of potato for this recipe. It works with most types.
These are also suitable for vegetarians and gluten free.
You will need:
1.5kg of potatoes
2 tablespoons of olive or sunflower oil
Large pinch of salt
2 tablespoons of cornflour
A roasting tray.
Preheat your oven to 190.
Wash and pat dry your potatoes. This is a skin on recipe. Hence why it’s so easy.
Cut the potatoes into 1-2 inch chunks.
Toss them into the roasting tray.
Sprinkle the cornflour over them and using your hands mix it in, making sure all the potatoes are well covered.
Then coat them with the oil and sprinkle the dried rosemary and salt over, and using your hands again make sure the potatoes are well coated.
Pop the tray into the oven and cook them for 30 minutes then give them a good shake/turn over with a spoon and then cook them for another 30 minutes until they are golden all and crispy.
Try not to taste test too many before you serve them (ahem, I don’t ever do this, ever!)