This recipe comes to us from Georgina Dragwidge of Georgie’s Harvest.
- 1 kg of Georgie’s choice of potatoes (to serve four)
- 2-3 tbsp ghee or oil
- sea salt
Preheat oven to 220°C.
Peel potatoes and cut into 4-6 cm chunks.
Place in large saucepan, cover with cold water and bring to the boil over medium to high heat. Reduce heat to medium and simmer for 15 minutes or until partially cooked (just tender when pierced with a fork).
Drain potatoes well and return to saucepan over a low heat until remaining water evaporates.
Shake saucepan with vigour to rough up surface of potatoes or scrape surface with a fork for rough texture – this step makes potatoes crunchy when roasted.
With tongs, add potatoes to oil or ghee, turning potatoes to coat in oil and salt to taste.
Roast potatoes for 4–60 minutes, turning occasionally during this time.
Potatoes should be golden in colour, crispy outside and fluffy on the inside. Season as required (if it is truffle season, why not treat yourself to fresh or shaved truffles!) and serve immediately.