Crispy Roasted Potatoes

800-900 grams roasting potatoes (such as kestrel), peeled and chopped into ping pong ball sized pieces.
4 tbs olive oil
salt and pepper to taste
fresh thyme leaves

Preheat the oven to 200 degrees celsius (fan-forced)

Wash the potatoes in cold water to remove the starch. For an even better result, soak the potatoes in salted ice water for 20 minutes. This adds flavour and removes most of the starch.

Add the potatoes to a large saucepan and cover with plenty of water.

Salt the water and boil for 5-7 minutes. If the potato pieces are small, boil for 5 minutes.

Strain the potatoes and leave for 5 minutes to dry.

Once the potatoes are dry, return them to the dried saucepan and shake them around to roughen them up a bit. Rough edges are good for crispiness.

Tip the potatoes into a large bowl. Add the oil, salt and pepper, gently stir to coat and transfer the potatoes to a baking sheet in one layer. Add the fresh thyme leaves.

Roast in the oven for 40-45 minutes, or until crispy and golden brown. Don’t overcrowd the pan.

Try this with a sprinkle of salt, pepper, onion powder and garlic powder! A hit.

You can also try wedge shaped potatoes. If using wedge shape, boil only for 4 minutes and don’t rough up the potatoes after boiling.