These quick and crispy roasties make a great side for any meal, or are perfect served with a roast dinner.
Prep time: 10 minutes.
Cooking time: 30-40 minutes.
Skill level: ★★☆☆☆
- 4 large white potatoes
- 2 tbsp olive oil
- 4 tbsp tapioca starch (Can be found in Asian supermarkets and is available to Coeliacs on the NHS. If unavailable, corn flour can be substituted)
- Salt, to taste
- Pepper, to taste
- Herbs of your choice, to taste (I recommend oregano or rosemary)
Step one: Preheat the oven to 220 Celsius/200 fan/gas mark 6. As the oven is heating up, pour the olive oil onto a large baking tray. Leave the tray in the oven so the oil begins to warm as you prepare the potatoes.
Step two: Chop the potatoes into eighths (you can peel them, but I think leaving the skins on makes them even crispier). Bring a pan of water to the boil and add the potatoes. Boil them for five minutes, just so they begin to get soft. Drain off the water and pat the potatoes dry with a tea towel. Leave to cool.
Step three: In a large bowl, mix together the tapioca starch and seasonings. Once the potatoes are cool enough to touch, lightly coat them in the tapioca mix. Make sure not to build up a thick layer of the coating, as this will make your potatoes taste very floury.
Step four: Remove the tray of oil from the oven and place the potatoes on it (be careful as the oil may spit at you because of the moisture in the potatoes). Bake for 30 to 40 minutes, giving the tray a shake halfway through. The longer they bake, the crispier they will be! Serve and enjoy.
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