These are the best-ever roasties. Only a tweak on the traditional method but oh what a tweak. Here’s how:
Heat your oven to 200C. Put a generous layer of oil in the bottom of the roasting pan and put it in the oven to get very hot.
- Potatoes – floury type, peeled and chopped to 3-4cm cubes
Boil in salted water for five minutes only. Drain, and let steam dry for a bit. Add
- Polenta/maize flour
Sprinkle over enough to stick to the potatoes, if you have enough potatoes for four people, two tablespoons of flour will be plenty. Roll around in the dry pan to coat. Now take the hot oil out of the oven and put the floury potatoes in the pan. Jiggle around to coat with oil then return to the oven. Cook for 30 minutes then check. Roll around if cooked uneavenly. They may be done already, depending on potato variety, boiling time and size of potato. If not, cook another 5-10 minutes and check again.
This produces the crispiest, brownest, crumbly roasties you will ever eat.