No spud is a dud – enjoy this crispy potato side today!
Ingredients
- 400g golden delight potatoes, peeled, cut into 5cm pieces
- 300g red rascal potatoes, peeled, cut into 5cm pieces
- 300g kipfler potatoes, scrubbed, halved lengthways
- 2 tablespoons olive oil
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until just tender. Drain. Return to pan over low heat. Cook, shaking pan to rough up surface of potato, for 30 seconds to 1 minute or until water evaporates.
- Step 2Place potato in a large bowl. Add oil. Season with salt and pepper. Toss to coat. Arrange potatoes, in a single layer, in a large roasting pan.
- Step 3Roast, turning once, for 40 to 45 minutes or until golden and crisp. Serve.
- Vegan
- Vegetarian
Nutrition
648 kj
Energy
5.8g
Fat Total
0.8g
Saturated Fat
2.7g
Fibre
3.7g
Protein
45mg
Sodium
20.2g
Carbs (total)
All nutrition values are per serve
Notes
Potato tips: Buy ‘dirty’ potatoes – these have been less exposed to light, and will last longer. Scrub well before using.
To prepare potatoes, remove ‘eyes’ using the tip of a knife or the pointed part of a vegetable peeler.
Do not wash potatoes until just before using, or they will soften and deteriorate quicker.
Handle potatoes carefully as they can bruise and soften.
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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