- Peel and roughly cut the potatoes into 2-3 inch pieces. These do not need to be even - the more diverse, the better.
- Place your peeled, chopped potatoes into a saucepan of water, making sure the potatoes are just covered by the water level.
- 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.
- 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 not breaking.
- 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.
- Using a colander, drain the water from the potatoes.
- Still in the colander, add the butter to your potatoes and gently shake, ensuring that they are evenly coated.
- 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.
- 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.
- Once fully coated, place the baking tray on the middle shelf of a hot oven (180ºC).
- 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.
- Place them back into the oven and continue to bake until golden brown and crispy.
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Tips...
- 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 main!
- 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 balsamic glaze.
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