One of my favourite ways of preparing and eating potatoes is to roast them in the oven. If you want to make them really crunchy, boil them in water with baking soda for a couple of minutes. Then roast them at a high temperature and with a sprinkle of rosemary.
Roasted potatoes are super versatile because you can pair them with many other dishes. Try making them with chana masala or as part of my not so traditional English breakfast. You can also serve them on the side of a vegan burger for a healthier version of burger with fries. If you want to bring some colour to the plate, you can use purple/blue potatoes instead of regular ones. They’re just as delicious. Or coat them with vegan pesto to make this dish even more flavourful.
Roasted Potatoes (V, GF)
- 650 g young potatoes cut with skin on
- 1 tsp baking soda
- 15 ml (1 tbsp) olive oil
- salt and pepper to taste
- a sprinkle of fresh rosemary
- Cut potatoes into a shape that you want.
- Heat a big pot of water until it boils then add baking soda and potatoes. When it boils again let it boil for 2-3 min then turn it off and discard the water. Return potatoes to the same pot over warm but turned off stove and mix with a wooden spoon for 1 min so that potatoes become a little mushy.
- Drizzle olive oil over potatoes and add salt and pepper to taste. Mix together well.
- Arrange potatoes evenly in one layer over baking tray with baking paper and scatter rosemary on top. Roast at 260 °C for 20-25 min.