Crispy roast spuds
The potato is one of New Zealand’s favourite vegetables and one I am passionate about, especially the yellow floury agria roasted to perfection. In this method, I parboil the potatoes first, which can be a bit of a palaver but ensures lovely crusty edges.
- 1 kilogram floury potatoes (agria is good)
- 3-4 tablespoons vegetable oil
- 25 grams butter
1. Preheat the oven to 190°C. Peel the potatoes and cut into even-sized pieces, keeping the pieces as round as possible or leave the potatoes whole if not too large.
2. Place the potatoes in a saucepan of salted water and bring up to the boil. Reduce the heat and allow to simmer for 5-8 minutes, just so they are slightly soft around the edges.
3. Drain the water off the potatoes and place the saucepan back over the heat. Shake the saucepan to dry off the potatoes.
4. The potatoes will be hot so, using kitchen paper to protect your hands, score the surface of each potato with a fork to scuff them up.
5. Place the oil and butter into a metal roasting dish or tray. Place in the preheated oven to heat the oil and melt the butter. Add the scuffed up potatoes, tossing well so that every surface is covered. Roast for 45 minutes or even longer until thoroughly golden and crisp. Sprinkle with a little salt and eat hot.