dinner · vegan · vegetarian · gluten-free · dairy-free
Crispy roasted potatoes
Parboiled, roughed-up potatoes roasted in hot fat until glassy-crisp outside and fluffy inside.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat oven to 230°C (450°F) with a sheet pan inside.
-
2
Boil potatoes in water with salt and baking soda until edges are soft, 10 minutes; drain and let steam dry.
-
3
Warm oil with garlic and rosemary, then strain and toss with the potatoes, shaking to rough up the edges.
-
4
Spread on the hot pan and roast, turning every 20 minutes, until deep golden and crisp, 45–55 minutes.
-
5
Toss with fried garlic and rosemary, flaky salt and parsley.
