There are several varieties of potatoes and even more preparation methods for these versatile tubers. South Africans like roasted potatoes, which are a staple of our Sunday lunches and braais (barbecues), even more so than some crispy chips. Crispiness is achieved by cooking the golden roast potatoes not once, but twice, and occasionally even three times. They are quick and easy to prepare, and they are sure to put a smile on your face.
Golden roast potatoes suggestions
Cut the potatoes into wedges before boiling them to reduce the amount of time they need to be cooked. After draining, cook them in considerably less oil along with minced garlic and fresh rosemary if you want to take it to the next level. As an added bonus, you can get the fluffiest potatoes ever by freezing them in between stages of cooking. Garnish each dish with fresh herbs like rosemary and thyme, as well as bacon crumbles and diced onions.
Learn to be the braai’s side dish king or queen. The interior of these perfectly roasted potatoes is fluffy, while the outside is crisp and golden.
Golden roast potatoes recipe
Course: Sides
Cuisine: Global
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Ingredients
-
peeled potatoes
Method
- Place peeled potatoes (halved) into cold salted water. Bring to the boil, and boil for 7-8 minutes, until they are beginning to soften on the outside.
- Drain and score with a fork to roughen the surfaces.
- Have ready a large frying pan. Cover base of pan with cooking oil. Heat oil to medium-hot temperature (not smoking heat).
- Put in warm potatoes and leave until one side begins to brown· Turn and watch until all sides are golden brown. and crisp.
- Drain the potatoes on kitchen towel as much as possible.
- On a wire rack in a baking tray, place into the oven and crisp them more or keep them warm.