One of my favourite ways of preparing and eating potatoes is to roast them in the oven. I love the crunchiness and the satisfying taste of roasted potatoes. It’s a great side dish that can be paired with many other dishes. If you want to make roasted potatoes really crunchy, boil them in water with baking soda for a couple of minutes. Then roast them at a high temperature, with a sprinkle of rosemary. This recipe is super easy to make and one you will never get tired of. It’s definitely one of the staples of every household.
Try making these roasted potatoes 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 completely addictive.
You can chop potatoes any way you want for this recipe. Make cubes or long strips, small or large ones, thin or thick ones. Everything works.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious recipes with potatoes:
Roasted Potatoes (V, GF)
Ingredients
- 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
Instructions
- 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.
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