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
-
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.
-
Preheat fan forced oven to 200°C (220°C conventional). Line 2 large oven trays with baking paper.
-
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.
-
Roast potatoes for 40 minutes, or until golden and crisp, turning them halfway through cooking.
-
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.
-
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.
-
Serve roast potatoes with flavoured salts presented in bowls on the side.
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!
