Crunchy Roast Potatoes

Version 3

What you need

  • 8 medium waxy potatoes (Desiree, Dutch Creams or Kipfler are my favourites)
  • ½ cup pure olive oil
  • Sea salt and freshly ground pepper
  • 1 teaspoon dried oregano

Serves 4 – 6

What to do

Heat the oven to 200°C

Peel and wash the potatoes, then chop into 4cm chunks.

Place the potatoes in a pot of cold water and bring to the boil, then simmer for 7 minutes.

Drain into a colander and shake to remove any excess water.

Line a baking dish with baking paper

Scatter the drained potatoes in the baking dish and drizzle with oil. Season with the sea salt and pepper. Use your hands to mix the oil and seasoning through the potatoes.

Bake for 30-40 minutes or until golden on the outside and soft on the inside.