Oven Roasted Potatoes

For a long while now, I have been experimenting with a hope of getting delicious roasted potatoes - crispy outsides and soft & fluffy insides. Trouble was to find the perfect variety of potatoes and also master the techniques to oven roast them successfully- until now that is. For past two or 3 experiments I was able to achieve the crispy texture and soft insides using Maris Piper potatoes (esp. new potatoes!). I got the technique to coat with flour from BBC good food website which does the trick. But the recipe itself was a bit bland for us. Here is the link. Since then I have modified it slightly to create what Anjalie & Naz called "Yummiest roast potatoes" that I have ever made :) Here it goes...


You will need:

• 1kg Maris Piper potato (preferably new potatoes)- peeled and cut to bite size pieces
  Water (as needed)
  100ml olive/vegetable oil
  2 tsp flour
  1/2 tsp black pepper (coarsely ground)
  1 tsp parsley, oregano, thyme or any of your favourite dried herbs
   3-4 cloves of garlic crushed (with the skin on)
  ½ tsp garlic granules (optional) – do not use garlic salt. It can burn quickly
  Salt to taste (preferably coarsely ground rock salt)
  
  

Pre heat oven to 200 degrees Celsius (fan assisted). In a large pot add the potatoes and enough water to cover all the potatoes and salt to taste. Bring the water to boil and lower the heat to med and cook for 8-10 mins. Adjust this time depending on the size and variety of potatoes. We need not cook the potatoes thoroughly.

Drain the potatoes and shake them around for 1-2 mins. Add flour, garlic, salt, black pepper, herbs and toss around for another min, until all the potatoes are evenly coated. Heat oil in a pan and drop the potatoes and toss or turn them to coat with oil well.

Spread them on a baking sheet in a single layer and bake in the oven for 20-25 mins until golden brown and crispy on the outside. Serve warm as a side dish to your favourite roast.