Tuesday, November 01, 2011
Crispy Roast Potatoes
How many times did we have soggy roast potatoes? I tried tossing them in oil first before putting it into a very hot oven, I tried mixing it up with other veges- a bigger no no! One would think that potatoes are easier to roast than chicken no?
This time, I did research! Yup. Like a determined student preparing for her thesis. I read up. From Jamie Oliver to Donna Hay ... and cooking websites. This method seems to be the one with the most success. I think I didn't do too badly except..just except. I forgot to turn them.
which means, the potatoes are HALF crispy. Ha.
Crispy Roasted Potatoes
4 potatoes chopped
2 tablespoon of oil
Boil potatoes till just done. Drain. Return to pot with lid. SHAKE it HARD.
Meanwhile, preheat oven 180C. pour 2 tablespoon of oil into a baking tray enough to just fit the potatoes. When the oven is preheated. put the tray in the oven for 5 minutes.
Take the tray out, toss potatoes through with the oil. Put the tray back in the oven. TURN the potatoes at the 15 minutes mark. Serve with a sprinkle of salt.