You can’t go wrong with these crisp- yet- fluffy roast spuds.
· Royal Blue or Ruby Lou Potatoes, peeled and cut into bite-sized chunks (2 spuds per person, depending on how hungry you are)
· Sea Salt
· 3 tablespoons of olive oil, or more, depending on the size of your roasting dish. You want the bottom covered in a thin layer.
Pre-heat the oven 220°C. Heat the oil in a roasting dish in your pre-heated oven. Place potatoes in a pan of cold, salted water and bring to the boil. Cook for 5 minutes.
Drain all the liquid out and give the saucepan a few good shakes with the lid on .The idea is to fluff the edges up to achieve that all important crunch –factor (this can also be achieved by scraping the prongs of a fork along the edges).
Season the potatoes with sea salt.
Tip your potatoes into the hot oil in your roasting tin and carefully turn them until they're well- covered. Roast, turning occasionally, for 45 minutes, or until they’re golden brown and crispy.