Nutritionist shares her 'game changing' roast potatoes recipe11/23/2020
The BEST crispy roast potatoes you’ll ever make: Nutritionist shares her ‘game changing’ recipe – and you’ll never guess the secret ingredient
- A nutritionist has revealed her secret ingredient for the perfect roast potatoes
- Laura Ford, from Melbourne, shared her eight-ingredient recipe on social media
- She used red-skinned potatoes, extra virgin olive oil, butter, thyme and honey
A nutritionist has revealed the secret ingredient she uses to cook crunchy, golden roast potatoes to perfection every time.
Laura Ford, from Melbourne, shared her eight-ingredient recipe on social media showing how she makes crispy spuds at home.
She used red-skinned baby potatoes, extra virgin olive oil, butter, all-purpose seasoning, salt and pepper, fresh thyme leaves and, most unusually, honey.
‘The most addictive potatoes you’ll ever eat are these honey butter roast potatoes,’ Laura wrote in an Instagram post.
‘The perfect balance of sweet and salty with the crispiest edges. Sorry in advance because honestly you won’t be able to stop eating these guys.’
A nutritionist has revealed the secret ingredient she uses to cook crunchy, golden roast potatoes to perfection every time
Honey butter roast potatoes
2kg red baby potatoes, cut into 1cm slices
2 tbsp extra virgin olive oil
50g butter (use vegan butter if vegan)
All purpose seasoning
Salt and pepper
1 – 2 tbsp honey (depending how sweet you like it, 1.5 works for my tastebuds)
Fresh thyme leaves to garnish (optional)
1. Bring a pot of water to the boil and add the potatoes. Cook the potatoes for 4-5 minutes until tender but not mushy (you want them to hold their shape and not fall apart).
2. While the potatoes are cooking, preheat the oven to 200C. Place olive oil and butter onto a tray and place in the oven for 2 minutes until the butter has melted. Add the drained potatoes and turn potatoes in the oil to ensure they’re well coated. Season with all purpose seasoning, salt and pepper. Ensure the potatoes are spread out evenly and not overlapping. This will allow for maximum crispiness so if you need to use 2 trays, do so.
3. Bake potatoes for 30 mins, then flip and bake for a further 25-30 mins until crispy.
4. Drizzle honey (or maple syrup) over the potatoes while hot and garnish with fresh thyme.
To make the dish, add sliced potatoes to boiling water and cook for four to five minutes until tender.
‘Not mushy – you want them to hold their shape and not fall apart),’ she explained.
Parboiling potatoes in a pot of boiling salted water will slash the roasting time in the oven and ensure the insides become really fluffy.
Next Laura said she drizzles olive oil and butter and places into the oven for two minutes until the butter has melted.
Transfer the cooked potatoes onto the baking tray, and toss until all the slices are well coated. Season with all-purpose seasoning, salt and pepper.
‘Ensure the potatoes are spread out evenly and not overlapping. This will allow for maximum crispiness so if you need to use two trays, do so,’ she said.
Bake the potatoes for about 30 minutes, turning half way, until they’re crispy and golden all over.
‘This time is a guidance, so if your potatoes don’t look crispy at 30 minutes, continue to cook until they’re golden brown,’ she said.
To serve, drizzle honey over the potatoes while hot and garnish with fresh thyme.
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