This is something we make all the time, and not just for a roast.  We often have roast potatoes with lasagne, or as a bbq side dish or just with a salad.

We believe these are the crunchiest versions of baked potatoes that we have ever come up with (it is actually something that our mum does all the time), and the tip is to roughen up the edges so that they crisp up.  If you have an air-fryer pop them in there to cook and they’ll be next level amazing!!

 

 

February 20, 2018
  • 20m
  • 40m
  • 1h
  • Lots

Ingredients

  • 1 kg potato
  • 1 tbsp. ghee
  • 1 tsp. garlic powder
  • 1 tsp. onion flakes
  • 1 tsp. salt

Instructions

  1. Preheat oven to 200°C and line a large baking tray with baking paper.
  2. Peel potatoes, and cut into large chunks. Place into a large pot filled with water.
  3. Bring to the boil and then turn down to medium and lightly boil for approx. 8 minutes (test with a skewer, you want them tender, but not over cooked).
  4. Drain well and then put potatoes back into the pot. While still warm, add ghee, garlic powder, onion flakes and salt. Gently toss to coat each potato (this will help to roughen up the edges, making for even crunchier).
  5. Tip out onto the baking tray and cook for 35 - 40 minutes, until golden and crispy.

Nutrition

  • 8