Ingredients
- 1kg medium Vivaldi potatoes, peeled, quartered (see note)
- 10g butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt flakes
Directions
- Step 1 Preheat oven to 180°C/160°C fan-forced.Grease a large baking tray.
- Step 2 Place potato in a saucepan of cold water. Bring to the boil. Boil for 5 minutes or until just tender. Drain. Return to pan. Shake over low heat for 30 seconds to create a rough surface on potato. Cool for 10 minutes.
- Step 3 Meanwhile, place butter and oil in a small microwave-safe jug. Microwave on HIGH (100%) for 20 seconds or until butter melts and mixture is combined.
- Step 4 Place potato in a single layer on prepared tray. Brush with butter mixture. Sprinkle with salt. Season with pepper.
- Step 5 Roast for 45 to 50 minutes or until potato is light golden. Increase heat to 220°C/200°C fan-forced. Roast for a further 15 minutes or until golden and crisp. Serve.during cooking, or until golden and crisp.
Recipe courtesy of taste.com.au
Serving size