Crunchy Roast Potatoes – aaahhhh….the humble spud! So many uses, so little time to try them all! I love the fact that they can be used to bulk out a meal, be a meal or make awesome snacks with. They are such a versatile vegetable. So much so, that if I was to pick one vegie, to live off for the rest of my life, it would be this little guy!
This has to be one of my favourites side dishes to make, and for me, there is no meal out there, that that couldn’t be accompanied by a bowl of crunchy roast spuds. Ok, maybe a few when you consider pasta dishes and the like, but you get my drift. I’m pretty much a roast ‘tatie fiend.
I mean, seriously, who is going to turn away a little fluffy soft morsel that is covered in a beautiful golden hue and offers that audible crunch when you bite into it? Anyone? Well, certainly not me!
The thing with roast spuds is that everyone has their own way of doing it and there’s definitely nothing wrong with that, especially if you are getting the desired textured and look that you are after, I’m just here to share the secret to my perfectly crunchy roast ‘taters.
Once peeled, cut them into quarters and place into a microwave safe dish. Fill the dish with water until the potatoes are covered. Microwave for 6-8 minutes or until ‘just’ tender.
My cooking times are based on a 1200 watt microwave and 7 minutes is all that is required til I reached the point where I can insert a sharp knife into a quarter and it is starting to soften but sticks to the tip of the knife. Also known as par-boiling. Drain the water and allow to steam dry until cool enough to handle.
Crunchy Roast Potatoes
- 4 medium - large brushed potatoes
- Water for microwave
- Olive Oil to drizzle
- Pinch of Salt
- Pepper to taste
Pre-heat the oven to 220C / 430F
Line a large baking tray with grease-proof paper or aluminium foil
Wash, peel and cut the potatoes into quarters
In a medium sized microwave safe bowl add the potatoes and enough water to cover the spuds
Microwave for 6-7 minutes or until just tender
Drain and allow to dry in their own steam until cool enough to handle
Using the tines of a fork, rake the fork across the potato to cut small grooves and place on to the baking tray
Liberally drizzle oil over the potatoes and toss until well coated
Season with salt and pepper
Bake for 40-45 minutes or until golden and crunchy