roast potatoes

I know, am I having a laugh? well no! roast potatoes are not easy to make and people often under estimate how long they take to cook. so here is my fool proof way of making golden, crispy roast potatoes guaranteed every time. the proof is in the picture!

PREPARATION & COOKING TIME: 1 and HALF HOUR (YES THAT IS RIGHT!!)

INGREDIENTS for 5 generous portions:

1.5 kg potatoes, peeled and cut in same size (I normally cut a medium potato in 4)

3 tablespoons sunflower oil

2 tablespoons extravirgin olive oil

1 sprig rosemary

3 garlic cloves cut in half

1 teaspoon salt

• preheat oven at 400F/ 225C
• place the potatoes on a steamer and cook either on pressure cooker or normal pot for 2-3 minutes
• in the meantime place the sunflower oil and olive oil in a large roasting tray with the rosemary and the garlic and place in oven while the potatoes are cooking
• remove potatoes from pot and make sure they do not touch any water
• you should see the surface of the potato slightly cooked and fluffy
• remove the roasting tray from oven and place the potatoes in it, using to tablespoons to turn them on the oil on all sides

• sprinkle potatoes with salt and cook in oven for 1 hour and 15 minutes
• keep turning the potatoes every 20 minutes so they get crispy on all sides

NUTRITIONAL VALUE PER PORTION
energy kcal	496.7
fat	28.1
of which saturated	1.7
carbohydrates	52.3
of which sugars	1.8
fibre	3.9
protein	6.4
salt	0.2