1. Peel and roughly cut the potatoes into 2-3 inch pieces. These
do not need to be even - the more diverse, the better.
2. Place your peeled, chopped potatoes into a saucepan of water,
making sure the potatoes are just covered by the water level.
3. Cook on a medium heat for approximately 15 minutes. The
potatoes should be parboiled - a knife should be able to slide
through easily, but they are not fully cooked through.
4. Take the pan off the heat and allow the potatoes to sit in
the water for a further 5 minutes, checking to make sure they are
5. Place a piece of parchment on a large, deep baking tray. To
this, add the chopped garlic,fresh rosemary and thyme, rock salt
and olive oil.
6. Using a colander, drain the water from the potatoes.
7. Still in the colander, add the butter to your potatoes and
gently shake, ensuring that they are evenly coated.
8. Then add your flour or cornflour and continue to shake and
coat the potatoes until fully covered. The potatoes will start to
break at the edges, giving a fluffy, ragged look.
9. Place the potatoes onto the baking tray and, using the
corners of the parchment paper, gently pull towards the centre to
coat the potatoes with the seasoning.
10. Once fully coated, place the baking tray on the middle shelf
of a hot oven (180ºC).
11. Check on the potatoes after 40 minutes - take the tray out
and, using a wooden spoon or spatula, gently press down on the
potatoes and move them around to ensure even roasting.
12. Place them back into the oven and continue to bake until
golden brown and crispy.
- Use the discarded water from your parboiled potatoes to thicken
sauces or gravy.
- For Vegan alternative, omit the butter and use a little coconut
butter, or olive oil, to help coat the potatoes with flour.
- For a different flavour, goose fat can also be used instead of
the olive oil.
- You could easily turn this side dish into into a Cauliflower
roast! Follow the recipe above using cauliflower florets for a
tasty side dish, or whole cauliflower head as a vegetarian
- Lastly (and whilst highly unlikely...), if you have any
roasties leftover, use them to make a delicious sald with mixed
leaves, diced avocado, plum tomatoes and a generous drizzle of