Recipe for oven-roasted potatoes
Oven-roasted potatoes are always a surefire hit as a side dish to a roast or a good piece of meat. Here are two great tips to ensure they turn out crispy every time.
Ingredients
- 2 kg Potato
- 56 gram Oil
- Spices Salt and pepper
- Herbs Oregano, Lemon Balm, and Thyme
Instructions
- Scrub the potatoes on their skins (but leave the skins on) and remove excess water. That means placing them in a bowl with cold water and changing the water every 20 minutes. Repeat twice and cut the potatoes into pieces of approximately 2 x 3 cm.
- Pour the oil, salt, and pepper into a large freezer bag and add the potatoes. Seal the bag and shake it well so that the oil mixture is distributed evenly among all the potatoes.
- Cook them in an ovenproof dish for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit) convection, stirring about halfway through.
- After an hour, take the potatoes out, chop the herbs, and mix them in. They are now ready to be served.