Ultimate Salt & Pepper Roast Potatoes
The secret to making the perfect roast potato is simple – seriously floury potatoes, pre-boiling and semi-smashing, followed by intense heat and a bit of fat.
- Makes : 6-8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 40 mins
12 large floury potatoes, peeled and diced into very large chunks
Cape Herb & Spice S&P Shaker Seasoning
2 sprigs of rosemary
Preheat the oven to 200 ºC.
Boil the potatoes in lightly salted water until they just starting to soften.
Drain potatoes in a colander and allow to them steam-dry for a few minutes, then shake the colander so the potatoes start breaking up around the edges – this will help them go extra crispy.
Give the potatoes a light dusting of Cape Herb & Spice S&P Shaker Seasoning.
Place the duck fat or vegetable oil in a non-stick baking tray and place in the oven for a minute or two to heat up.
Tumble in the potatoes and shake the pan to ensure they’re well covered with the oil or duck fat. Roast in the oven until soft inside, crispy outside and golden.
Place the sprigs of rosemary in the tray for the last 10 minutes of roasting. Serve the potatoes right away with an extra sprinkling of Cape Herb & Spice S&P Shaker Seasoning to taste and crumble over the crisped rosemary.
Serve with Pangrattata-crusted Fillet of Beef.