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–+ servings
crunchy roast potato

Crunchy Roast Potato Recipe - No Boil

Miranda | My Anosmic Kitchen
This recipe shares a crunchy roast potato that you can get every single time with a no boil or par boil and with the skin on.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

Instructions
 

  • Rinse and cut all the potatoes in half (peels on in this recipe but peeled also works) - the bigger they are the longer the cooking time.
    Roughly pierce the larger sizes if any with a fork and set the cleaned & cut potatoes aside.
    Heat the oven to 220 C
    Place a baking pan into the oven to heat while the stove is heating. Leave it there until you are done with the prep.
  • Add the Smell & Taste - CALABRESE SPICE into a small bowl. Add the olive oil, mix and then use your clean hands to rub it all over the potatoes.
  • Melt the butter in the microwave and pour it over the spiced potatoes. If you don't have butter just make sure the spice mix has a good amount of oil or drizzle some over before they go in the oven.
  • Get the baking pan out and get the spiced, buttered potatoes onto the tray.
    Bake on 220 for 25 to 30 minutes without turning or fiddling. In the last 5 minutes take the tray out and carefully, using a tongs, turn them over and back in the oven for another 5 to 10 minutes.
  • Enjoy!

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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