So for those – like me, who have not invested in an Air Fryer don’t worry! You can still enjoy delicious crispy roast potatoes. These bad boys are Chris’s speciality. Super crisp and flavoursome on the outside and soft on the inside, it’s the perfect side to any meal or you can load them up with your favourite toppings as a main – sooo good.
What You Will Need
- Lots of potatoes! Trust me you think you will only eat a couple but they are incredibly addictive
- Good quality olive oil – for these I tend to use a rosemary and garlic infused olive oil, it actually adds a lot of flavour
- Salt and pepper
Options: Nandos peri peri rub, garlic powder, your favourite spice mixes
- Choose a pot that will fit all your potatoes fill it with water and bring to boil
- While your water is heating up peel your potatoes and cut them in half lengthways (some may need to be cut into three – this is fine you will see in the photos some flat topped potatoes which was the product from this)
- Place your potatoes in the boiling water for about 10 min. You want them to be soft enough that you can cut through them without them falling apart
- Place the potatoes on a baking tray, slice the tops of them like the photos above and let them air-dry/ cool – this is an important step!
- When they are cooled grab a baking brush and cover them with the garlic infused olive oil
- Season with salt, pepper and any other spices you would like
- Place in the oven at 200 degrees celsius for 30min, then change your oven settings to grill for around 10min until the tops are nice and golden. Please note that everyone’s ovens and potato sizes are different – these cooking times are an estimate only.
- Serve up however you like!
***Cooking times will vary with every oven, it’s important to keep an eye on the especially during the grilling phase to prevent them from being burnt. Our oven has a combi oven/grill setting which works a treat but not everyone will have this.
***You can also do these on the BBQ! Preheat your BBQ on a medium heat. Grab an old baking tray or a foil tray and place a trivet on top. Place the potatoes on top as you would in an oven and put them on. Once they are golden take them off and enjoy! Everyone’s BBQ and size of potatoes are different and I don’t tend to time my cooking times. I judge by the look of the spuds. I would allow about an hour though.
For some ideas on how to serve them:
Garlic Butter and parmesan – simply mix butter and garlic together and smear in-between the cuts of the potatoes before cooking then top with parmesan. If you do this alternative you won’t need the olive oil
Bacon, herb and parmesan – after cooking the potatoes as above place some bacon in a skillet and cook. Top the potatoes with the bacon, herbs of your choice – I recommend parsley, chives or oregano and cheese. Then place them back in the oven until the cheese is melted.
Lemon and herb – marinate your cooled potatoes in olive oil, lemon and herbs in a bag/ container before placing them on a tray in the oven (not in the bag/ container) and cook as above to really enrich the flavours.
Potato salad – baked potatoes mixed with sauteed spinach, onions and 1/2 cup Greek yoghurt seasoned with garlic and pepper
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