Crispy Roasted Potatoes

Easy dreamy potatoes.

Buy or find
800-900 grams roasting potatoes (such as kestrel), peeled and chopped into pieces the size of a ping pong ball).
4 tbs olive oil
salt and pepper to taste
onion powder and garlic powder to taste

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

Wash the potatoes in cold water to remove 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 with the lid on and shake them around to roughen them up a bit. Rough edges are good for crispness.

Place the potatoes in a bowl and drizzle over some oil. Mix to combine. Add the salt, pepper, onion powder and garlic powder. Mix to combine.

Transfer the potatoes onto a baking sheet in one layer.

Roast in the oven for 40-45 minutes, or until crispy and golden brown. Don’t overcrowd the pan. Transfer the potatoes to a serving bowl and serve.

Serve with anything.

This recipe works well without the onion and garlic powder if you don’t have any available. Make sure that you don’t use garlic salt or onion salt.