A crunchy ovenbake coating mix with subtle garlic, sweet onion and aromatic rosemary for perfectly crispy roast potatoes.
For our recipe you will need...
675g (1 1/2lbs) potatoes, peeled and cut into even sizes 4 tbs oil
1. Preheat the oven to 200oC, 400oF, Gas Mark 6.
2. Parboil the potatoes for 6-8 minutes, drain and return to the pan. Drizzle the oil into a roasting tin and heat in the oven for a few minutes.
3. Meanwhile, sprinkle the sachet contents over the potatoes and shake the pan to coat evenly. Spread the potatoes onto the preheated roasting tin and cook for 45 minutes, or until golden brown and crispy, turning halfway through.
For a little inspiration...
Delicious with roast turkey and all the trimmings. Try replacing the oil with beef or goose fat for extra flavoursome potatoes.
Store in a cool, dry place out of direct sunlight.
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||0.4g||1.3g||7%|
|of which sugars||4.7g||1.4g||2%|
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)