It’s Sunday! That means roasties – specifically PANKO ROASTIES ?
Fluffy centres, unbelievable crispy outsides – this shot is one of my faves, and definitely my favourite way to roast a spud ?
3-4 potatoes per person (I used a red-skinned variety; peeled + halved)
2-3tbsp extra virgin olive oil
3tbsp panko bread crumbs
Big pinch of sea salt
Few sprigs of fresh rosemary (chopped)
1 – pre-heat oven to gas mark 6 (200C) then parboil the potatoes for a little longer than usual; around 12mins. Drain and rough up the edges.
2 – chuck them on a sheet pan and toss them around in the extra virgin olive oil, salt, pepper and panko breadcrumbs. Pop in the oven for around 25mins.
3 – give the potatoes a little jiggle/turn them over and add the chopped rosemary and a little more panko if you want. Pop back into the oven for another 25mins or until super golden and crunchy. Serve and enjoy!