Crispy Potato

Deliciously crispy, these make a great change to roast potatoes

For fancier presentation, scrape surfaces of potato with a fork, rather than shaking vigorously.

Tracy Rutherford - Super Food Ideas, June 2004, Page 52
Title image from 4.bp.blogspot.com
  1. Peel potatoes and cut into 5cm chunks.
  2. Sprinkle oil over baking tray, then put in oven, preheating to 200°C (390°F).
  3. Place potatoes in a saucepan and cover with water. Bring to the boil and simmer until mostly cooked (slightly firmer than for mashed potato).
  4. Drain well. Return to saucepan, then shake vigorously (with lid on) to rough up surface (this will make them crunchier).
  5. Add potatoes to hot oil. Use tongs to turn potatoes to coat in oil, then return pan to oven.
  6. Roast potatoes for 40 minutes, turning after 20. Season with salt. Serve immediately.