Perfect Roast Potatoes

This is a classic method for roasting golden and crispy potatoes, perfect for any mid-winter feast.  This method also works well for parsnips.

Potatoes (I usually use a fist-sized potato per person), washed, peeled and cut into 4cm square chunks Olive oil or grape seed oil Salt, medium grade Himalayan rock salt is perfect for this Fresh rosemary (or thyme or marjoram) Fresh ground black pepper

1. Pre-heat oven at 200°C.  Pour olive or grape seed oil into a roasting dish, using enough to cover the bottom of the dish.  Place in oven to pre heat while the potatoes are being pre boiled.
2. Place the potatoes in a saucepan and cover with cold water.  Add a large pinch of salt, bring to the boil and simmer for 8 minutes.  Do not cook longer as the potatoes will go mushy.
3. Drain the potatoes well and transfer to the hot roasting dish.  Sprinkle with salt and herbs and gently toss the potatoes until well covered in oil.
4. Bake for 20 minutes then turn the potatoes using a fish slice.  Continue baking until golden and crispy.

Recipe by Giles Young, Huckleberry Farms Greenlane