These are my special occasion roast potatoes, not that you need a special occasion to make them! They are just the thing to pull out of the bag when cooking for family or friends, or when you just fancy a special treat of the culinary kind. Believe me, this is the perfect side dish! These tatties are not only ideal for your Sunday roast but I also like to serve them with casserole or even curry as a nice change from rice.
When making roasties, and in fact as a general rule, I prefer not to peel my potatoes. This is because most of the nutrients from potatoes is found in the skin. I also really hate peeling potatoes. You can also follow this recipe, omitting the seasoning, to get the best ever everyday roast potatoes. The seasoning just adds extra yum and excitement!
You’ll only need half the seasoning for the recipe, but you can cover and refrigerate the rest; it should keep for about a week. Don’t stop at roast potatoes; I suggest using the leftover seasoning to coat cubed tofu or sliced seitan. Simply coat in the seasoning and shallow fry for 1-2 minutes each side for a quick, delicious addition to any meal. It’s a sure fire way to get your kids eating tofu!
This recipe is shared with Gluten Free Fridays and Free From Fridays.
Crispy Roast Potatoes with Special Seasoning
Serves 4-6 with lots of seasoning leftover
1kg potatoes, unpeeled, cut into large chunks
Olive oil spray
1-2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
For the special seasoning: 3 tbsp polenta
½ tsp garlic powder
½ tsp salt
½ tsp paprika
½ tsp dried marjoram
½ tsp dried thyme
¼ tsp turmeric
¼ tsp black pepper
- Place the potatoes in a saucepan and add water to cover. Bring to the boil and cook for 6-7 minutes. Preheat oven to 200oC/gas mark 6/400o
- Drain potatoes and leave to steam dry for 3 minutes. Transfer to a large roasting tray and shake to ruffle the edges of the potatoes.
- In a small bowl, mix the polenta, garlic powder, salt, pepper, paprika, turmeric, marjoram and thyme. Spray the potatoes with olive oil, then sprinkle on half the seasoning. Cover and refrigerate the remaining seasoning for future use. Shake the roasting tray to coat the potatoes in oil and seasoning. Bake in the preheated oven for 30 minutes.
- Remove the tray from the oven and sprinkle the extra virgin olive oil and red wine vinegar onto the potatoes. Shake the pan to coat the potatoes evenly. Return to the oven for 15 minutes or until tender on the inside but crispy on the outside.