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Perfectly Crisp Roast Potatoes
Wondering how to cook the best roast potatoes in the world?
These roast potatoes might just be that!!! They are fluffy on the inside and crispy on the outside. A completely vegan and veggie friendly roast dinner side dish... lush!
Super easy potato recipe and we know it will go down so well for all of the family whether they have a vegan diet or not.
- Maris Piper Potatoes (2 or 3 per person)
- 1/4 cup salt (for the water)
- 1/2 tbsp baking powder
- 1/2 cup olive oil
- 5 cloves garlic (finely chopped)
- 2 tbsp thyme (finely chopped)
- 2 tbsp rosemary (finely chopped)
- 1 tbsp salt (after boiling)
- pepper (to taste)
1 Peel the potatoes & cut them into halves (or quarters if your potatoes are massive )
2 Fill (3/4’s full) a large pan with water & bring it to the boil
3 Add 1/4 cup of salt & 1/2 tbsp of baking powder (this is a very important ingredient - it will make your potatoes super crispy)
4 Carefully pour the potatoes into the water, put the lid on & boil for 12 minutes - 15 minutes
5 Drain the water away & let the potatoes cool for 15 minutes
6 Pour the olive oil into a saucepan & heat it
7 Add the garlic, rosemary & thyme & cook them all together until the garlic has just started to brown
8 Pour the oil into a bowl (through a sieve)
9 Pour the infused oil you’ve just made into the potato bowl, add some more salt (this isn’t wholly necessary - it depends on your taste) & then grind in some pepper
10 Cover the bowl & vigorously shake the potatoes until the sides & all chuffed up
11 Put the potatoes on a baking tray, space them out evenly & bake at 200℃ (392℉) for 45 minutes (or until they’re really crispy & golden brown)
12 Take them out of the oven & serve immediately with all the trimmings!