Roast Potatoes

Step 1: Prepare the Potatoes

1. • Preheat your oven to 220°C.

   • Peel and chop the potatoes into chunks about the size of a child’s fist.

   • Place the potatoes in a pot of chicken or vegetable stock and parboil until slightly softened (about 10 minutes).

Step 2: Drain and Dry

1. • Drain the potatoes and allow them to steam-dry for a few minutes.

   • Shake the potatoes gently in the colander to rough up the edges—this is key for those crispy bits we all love!

Step 3: Heat the Oil

1. • While the potatoes are drying, pour oil into a roasting tin (about 5cm deep).

   • Place the tin in the oven to heat until the oil is smoking hot.

Step 4: Make the Crispy Coating

• In a small bowl, mix 3 parts plain flour with 1 part baking powder.

• Sprinkle the coating mixture over the dried potatoes, tossing gently to ensure they’re evenly coated.

Step 5: Roast the Potatoes

• Carefully add the coated potatoes to the hot oil, placing them with the coated side down.

• Sprinkle any remaining coating over the top of the potatoes, season with Salt and Pepper and add a few sprigs of Rosemary.

• Roast in the oven at 220°C for 10 minutes, then turn the potatoes and roast for another 10 minutes.

• Lower the oven temperature to 180°C and continue roasting until the potatoes are golden and crispy (about 20–30 minutes).