PANKO-CRUSTED ROAST POTATOES WITH ROSEMARY:
Happy roast day! I’m pleased to report I’ve now perfected my roast potato recipe and these babies are the bomb! ? Fluffy centres, crispy outsides and they’re not tooooooo unhealthy either. Delish. I know we all have our own methods but here’s how I make mine in case you fancy giving them a go too:
3-4 potatoes per person (I used a red-skinned variety; peeled + halved)
2tbsp extra virgin olive oil (I used LEON’s versatile Andalusian variety)
3tbsp panko bread crumbs (I found a big bag in the world food section in my supermarket)
Big pinch of sea salt & pepper
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 and add the chopped rosemary. Pop back into the oven for another 15mins or until super golden and crunchy. Serve and enjoy!