To get crunchy roast potato simply make sure that they are oiled and well seasoned. That’s it! No trick. It’s easy, minimum effort and maximum great taste, seriously.
As Easy as Pie!
Yes it is as easy as this pie which reminds me of pie, right? I actually did write a post last year about a Pan Pie Recipe that you simply must try or at least PIN IT because trust me you will love it!
Crunchy potato perfectly seasoned and roasted to perfection. This is when I wonder how fantastic it might be to be able to smell but I do get the sense that something wonderful is happening. Some recipes are not only easy they are also
so good, this is one of them, easy and good!
I don’t need to tell you the benefits of potatoes Google can do that but I will tell you just these 3 things:
they don’t cost much
they don’t require a large space if you want to grow your own
and they last for ages before you use them without going bad
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You can use regular potatoes, sweet potatoes or combine them as I have done here it really doesn’t matter because the trick is the seasoning. If you can call it a trick but yes, a generous amount certainly makes it tasty.
Crunchy Roast Potato Recipe
Perfectly brown and crunchy!
- 6-8 potatoes
- 1 tsp salt
- 1.5 tbsp mixed seasoning
- 2 tbsp olive oil
- 1/2 tsp chili spice
- 1/2 tsp thyme
- 1/2 tsp nutmeg (optional)
- 1/2 tsp rosemary
- 1 tsp olive oil
- 3 medium cloves of garlic chopped
Rinse and cut all the potatoes in half (peels on)
Roughly pierce the potatoes with a fork for even cooking and set aside in a bowl
Heat the oven to 180/190 degrees
Lay the oven tray with baking paper for easy clean up (optional)
Add all the spices (and chopped garlic) in a mortar and pestle with 5ml of oil & mix into almost a rough paste not too smooth
Rub the spice into the potatoes, add spices/salt if required and lay them onto the baking pan
Drizzle with the remaining olive oil and bake for 10 minutes before turning around and continue baking till golden brown and crunchy (about another 10 minutes)
Any salt works but for roast potato I always go for coarse salt but that's your call.
If you don't have a mortar and pestle you can use a bowl and a teaspoon as long as you mix everything together.
Cut the potatoes into cubes if they are large instead of halves and whatever you do don't remove the peels that's where all the goodness lies and the skins crunch up perfectly!
If your potatoes are too big you can cover your tray in foil for the first 5-10 minutes so that they can cook from the inside out.
Remove the foil and return to the oven for the last 10 minutes.