Crispy Gluten Free Roast Potatoes Recipes
CRISPIEST EVER ROAST POTATOES
Make soggy potatoes a thing of the past with this clever recipe. You'll end up with roasties that have a fluffy middle and golden, crisp exterior
Provided by Esther Clark
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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- Preheat your oven to 200C Fan / 220C. Place a large baking tray into the oven with a generous amount of oil (or goose fat) in it. Allow this to heat up.
- Peel your potatoes and chop them into chunks. I tend to chop mine in half or into thirds depends on the size on the potato.
- Place the potatoes in a saucepan of boiling salted water for about 10 minutes from the point at which the water is bubbling and boiling. The potatoes should be softer but not breaking up.
- Drain the water off the potatoes and put them back into the saucepan with the lid on. Shake the saucepan a good few times so they get bashed about (you can't be too violent!!). This helps to get the crispy exterior.
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