Vegan | OMS-Friendly | Low-FODMAP
Ingredients
- 1.5kg potatoes (types that roast best are Maris Piper, Coliban or Sebago)
- Sea salt
- Freshly-ground black pepper
- Olive oil
- 1 bulb of garlic, broken into cloves (optional for low-FODMAP)
- Red wine vinegar
- Rosemary leaves, picked (without stalks)
- 1 bunch thyme leaves, picked
Method
- Preheat the oven to 190ºC (375ºF or gas 5).
- Peel the potatoes and cut them until they are evenly sized – two squash balls is good.
- Wash the potatoes under cold water to wash extra starch off.
- Add potatoes to a big pot, cover with cold water, and add salt and pepper to pot.
- Boil, and cook for 6-7 minutes – this is called par-boiling.
- Drain in a colander, and let steam-dry for a few minutes.
- Shake the colander to rough up the edges of the potatoes – this makes them crunchy later.
- Tip the potatoes into a baking tray in one layer with two lugs of olive oil, then toss.
- Put potatoes into the hot oven to cook for 30 minutes or until lightly browned and mostly cooked.
- A great Jamie Oliver trick is to now squash the potato with a potato masher gently so the surface area is greater, to increase the crunchiness of the potatoes.
- In a bowl, mix the vinegar, tablespoon of olive oil and herbs (and garlic – optional). Mix. Add to the potatoes, then shake the dish.
- Return to the oven for 40-45 minutes for crunchy, delicious roast potatoes.
