Crispy Roast Potatoes
Serves: 8
Ready in: 30 to 60 mins
Ingredients:
3kg floury British potatoes (eg Desiree)100ml Flora Buttery spread
1 stem each fresh rosemary and thyme
4-5 garlic cloves
1 tsp smoked paprika
a little sea salt and cracked black pepper
method:
- Preheat the oven to 200C/400F/Gas 6. Peel the potatoes and cut them all in half lengthways. This will maximize their crispness when finished.
- Place the potatoes into a large pan of boiling water, and bring back to the boil for five minutes. Drain and place into a large bowl.
- Season with the Flora, salt, pepper, rosemary, thyme, garlic, and smoked paprika. Cover with a lid and shake to totally combine. These can now be roasted or refrigerated and used later or even the next day.
- Heat a roasting tray or pan and add the potatoes. Ensure they are evenly coated and not piled in the pan or you won’t achieve all round crisp finish. Roast for 45 minutes to an hour, turning once before serving.
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