ingredients
• Maris Piper potatoes 1kg
• Borderfields Cold Pressed Rapeseed Oil 4 TBSP
• Coarse Sea Salt
method
- Peel & chop your Maris Piper potatoes into even chunks.
2. Parboil in salted water until the edges are just starting to soften.
3. Drain, leave to steam for a few minutes & rough up the potatoes in the pan to create fluffy edges.
4. Heat Borderfields Cold Pressed Rapeseed Oil in a hot tray until sizzling — this is the secret to that incredible crisp.
5. Add potatoes carefully to the hot oil, toss the potatoes to coat, and sprinkle generously with salt.
6. Roast at a high heat (around 200–220°C) turning half way through, then continue to roast until golden, crispy, and crunchy on the outside, fluffy inside. Timings are difficult to say but these take 50 minutes to an hour – DO NOT RUSH THE PROCESS! Serve immediately for peak crunch.
