These are by far the best and crispiest roasted potatoes I have ever made. They're so delicious. You won't want to miss out on this recipe. The flavour pay off is immaculate and the best part of it all is that it's so easy to whip up!
This is a side dish I like to make on an evening when I know I'm tight on time - be it that I had a hundred errands to run that day or I was tied to my couch nursing my then newborn all day long. It's a dish I can rely on. It goes with pretty much anything you're making and doesn't require a ton of supervision. So you can focus on the main as it's cooking in the background.
Sold? Alright, I won't blabber on forever. Let me know what you'd make this with.
1 potato/person peeled and cut into cubes (I like yukon gold)
1/2 teaspoon baking soda
3 tablespoons olive oil
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
Salt & Pepper, to taste
Start by preheating the oven to 400F/200C, then rinsing the peeled and cubed potatoes, then place in a pot of lukewarm water seasoned generously with salt (this means you'll use less salt later on). Add in the baking soda.
Then place on stove and bring to boil. Reduce to medium-low heat and let cook until fork tender - about 5-10 mins depending on batch size.
Once tender, strain. Be rough, you want to roughen it up so that there is more space for the potatoes to crisp up.
Place onto a lined baking sheet and douse with the olive oil, herbs and seasoning. Toss together and lay evenly on the sheet.
Put it into the oven and let the potatoes crisp up until golden brown - about 15 mins.
Pull out and let rest for 5 mins before placing in serving dish and enjoy!