Low-FODMAP | Gluten-Free | Vegan | Dairy-Free
Ingredients
- 6 tbs olive oil
- Optional: 1-2 tbsp garlic-infused olive oil with 4 olive oil if you want to garlic it up a bit
- Any quantity of small purple potatoes that will comfortably fit on your baking tray
- 2 tbsp flour of your choice
- Salt and pepper
- Chives, chopped
- If you are having a dinner party, you can add garlic cloves to the baking tray for your guests
Instructions
- Preheat your oven to 200C or 400F. Put your roasting pan, with the olive oil, into the oven so that when you put the potatoes in, they start cooking immediately and fry a little on the outside, instead of absorbing oil.
- Put a large pot of water on high heat on the stove with water barely covering the potatoes. To brighten the flavour of the potatoes, you can add a splash of vinegar and salt.
- When the water starts to boil, turn the heat down to a simmer for 7 minutes. This parboils them, which means they are a bit softer when you roast them.
- Drain potatoes in a colander, then sprinkle with the flour and a bit of salt and pepper. Shake around the colander to rough up the edges a bit.
- Carefully remove the roasting dish from the oven. Add the potatoes – they will sizzle.
- Put the tray back into the oven and bake for 15 minutes, then pull them out and turn the potatoes, cooking for a further 15 minutes.
