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Epic roast potatoes with mixed salts

These potatoes are crispy, crunchy crowd-pleasers. - by Sarah Murphy
  • 01 Dec 2020
Epic roast potatoes with mixed salts
Prep: 10 Minutes - Cook: 60 Minutes - Serves 6
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Ingredients

2kg baby red royale potatoes

1/4 cup olive oil

Lemon Chilli Salt

Zest of 2 lemons

1 cup sea-salt flakes

2 tsp dried oregano

2 tsp chilli flakes

Rosemary and cumin salt

1 cup sea-salt flakes

1 Tbsp finely chopped fresh rosemary

2 tsp cumin seeds

1/4 tsp freshly ground black pepper

Method

  1. Par boil potatoes by placing them in a large saucepan and covering them with cold water. Bring to the boil, covered. Uncover and boil for 15 minutes, or until potatoes are tender and a skewer goes through them easily. Drain. Return potatoes to pan off the heat for 2 minutes to allow them to dry out slightly.

  2. Preheat fan forced oven to 200°C (220°C conventional). Line 2 large oven trays with baking paper.

  3. Transfer potatoes to prepared trays. Using a fork, gently press them until flattened slightly (it’s OK if some of the skins fall off as these will crisp up during cooking). Drizzle with olive oil.

  4. Roast potatoes for 40 minutes, or until golden and crisp, turning them halfway through cooking.

  5. Meanwhile, for lemon chilli salt, place zest, salt and oregano in a medium frying pan and stir over low heat for 3 minutes, until rind is dry. Remove from heat and stir in chilli flakes. Cool completely, then transfer to an airtight container or jar.

  6. For rosemary and cumin salt, place all ingredients in a medium frying pan and stir over low heat for 3 minutes, or until fragrant. Remove from heat, cool completely, then transfer to an airtight container or jar.

  7. Serve roast potatoes with flavoured salts presented in bowls on the side.

Crispy roast potatoes on baking tray
Rob Palmer

Cook's Tips

  • Try to buy smaller, evenly sized potatoes so they cook in a similar time. If this isn’t possible, keep a close eye on the potatoes and remove the smaller ones from the boiling water slightly earlier during cooking.
  • This recipe makes more of the flavoured salts than you need but you can store the excess in airtight jars in the fridge for up to two months. Or, for a great edible gift idea, pop a ribbon and tag on your jar of salt!

You might also like: 

Crunchy confit roast potatoes

Fast Ed's roasted sweet potato salad

Vertical potato bake

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Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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