Crispy Roast Potatoes

Ingredients

• 1500 gPotato
• 180 mlOlive oil
• 2 tbspItalian herb blend
• 1 tbspGarlic powder
• 35 gWheat flour
• 24 gSalt
• 5 gPepper

Instructions

1. 1

   Prepare oil mixture

   • Whisk together the olive oil, Italian seasoning and garlic powder in a large bowl and set aside.
2. 2

   Par-boil potatoes

   • Bring a large pot of water to a boil and salt generously.
   • Add the potato cubes and cook until just firmer than tender (about 8–12 minutes).
   • Drain the potatoes.
3. 3

   Dust with flour and dry

   • Dredge the drained potatoes lightly in flour so they are thinly coated.
   • Spread on a rack or tray and let dry for about 60 minutes (or 20–30 minutes in the fridge).
4. 4

   Season and roast

   • Toss the dried potatoes in the oil-herb mixture until coated.
   • Spread in a single layer on a greased baking sheet.
   • Season with finishing salt and plenty of freshly ground black pepper.
   • Bake in the lower third of a 260°C (500°F) oven for 15–20 minutes, stirring halfway, until well browned and crisp.
5. 5

   Serve

   • Serve warm.