Crispy Potatoes
These crispy roasted potatoes are par-boiled and baked to golden perfection with a mix of herbs and seasoning. This healthy and flavorful dish is an excellent oil-free alternative, perfect as a side for any meal.
Instructions
- 1
Preheat the oven to 200c / 390f and line a large roasting tin with parchment paper or a silicone baking mat. Alternatively, spray with [low-cal olive oil spray].
- 2
Rinse the baby potatoes (1 kg) then cut them in half, at an angle, to create as much flat surface as possible for optimum crispiness. Leave small potatoes whole and cut the larger ones into thirds or quarters.
- 3
Add the baby potatoes (1 kg) to a large pan and cover with [water]. Boil for approximately 15 minutes until soft.
- 4
Drain and transfer to the roasting tray. Add the garlic powder (2 tsp), onion powder (1 tsp), dried mixed herbs (1 tbsp), [salt] and [pepper]. Toss around until well coated and the potatoes are bashed slightly (to help them crisp up more) and then arrange them so that the cut sides are facing down.
- 5
Roast for 30-40 minutes until crispy and golden.
- 6
Serve with some torn [fresh parsley] and extra [seasoning], if desired.
Nutrition Facts
Per portion