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Serving: 2

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

INGREDIENTS

Crispy roast potatoes
 4 large potatoes, with the skin on, cut into chunks
 125 ml (½ cup) sunflower oil
 10 ml (2 tsp) coarse salt
 15 ml (1 tbsp) fresh sage, leaves only

DIRECTIONS

1

In plenty of salted water, boil the potatoes until soft and drain well

2

Place them back into the pot and give them a good shake to roughen up the edges a little

3

Preheat the oven to 220°C

4

Pour the oil into a roasting tray and heat in the oven until hot (+/- 10 minutes)

5

Carefully place the potatoes in the baking tray and turn them over to coat well with the hot oil

6

Roast (+/- 40 minutes) and in the last 10 minutes turn the potatoes over once or twice until golden and crispy

7

Sprinkle the potatoes with salt and sage leaves, and serve with baked pork chops and mixed green vegetables

Ingredients

Crispy roast potatoes
 4 large potatoes, with the skin on, cut into chunks
 125 ml (½ cup) sunflower oil
 10 ml (2 tsp) coarse salt
 15 ml (1 tbsp) fresh sage, leaves only

Directions

1

In plenty of salted water, boil the potatoes until soft and drain well

2

Place them back into the pot and give them a good shake to roughen up the edges a little

3

Preheat the oven to 220°C

4

Pour the oil into a roasting tray and heat in the oven until hot (+/- 10 minutes)

5

Carefully place the potatoes in the baking tray and turn them over to coat well with the hot oil

6

Roast (+/- 40 minutes) and in the last 10 minutes turn the potatoes over once or twice until golden and crispy

7

Sprinkle the potatoes with salt and sage leaves, and serve with baked pork chops and mixed green vegetables

Crispy roasted potatoes, oven-baked pork chops and greens