Crispy Roast Potatoes

How many times did we have soggy roast potatoes? I tried tossing them in oil first before putting it into a very hot oven, I tried mixing it up with other veges- a bigger no no! One would think that potatoes are easier to roast than chicken no?

This time, I did research! Yup. Like a determined student preparing for her thesis. I read up. From Jamie Oliver to Donna Hay … and cooking websites. This method seems to be the one with the most success. I think I didn’t do too badly except..just except. I forgot to turn them.

which means, the potatoes are HALF crispy. Ha.

It’s ok..more to prac for next time.

Crispy Roasted Potatoes 
4 potatoes chopped
2 tablespoon of oil
salt

Boil potatoes till just done. Drain. Return to pot with lid. SHAKE it HARD.

Meanwhile, preheat oven 180C. pour 2 tablespoon of oil into a baking tray enough to just fit the potatoes. When the oven is preheated. put the tray in the oven for 5 minutes.

Take the tray out, toss potatoes through with the oil. Put the tray back in the oven. TURN the potatoes at the 15 minutes mark. Serve with a sprinkle of salt.

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