crunchy roasted potatoes
prep time
cook time
total time
recipe type: quick meals
serves: 2
  • 4 medium potatoes (about 150 grams each)
  • 1 tablespoon plain flour
  • ½ teaspoon paprika
  • 1 pinch salt
  • 1-2 tablespoon olive oil
  1. Heat the oven to 220°C / 425°F. Put the olive oil into the roasting pan and place it into the oven.
  2. Peel the potatoes and cut them into pieces about 4cm across. Add the potatoes to some boiling water and cook for 5-7 minutes. The potatoes should not be completely cooked, they should be able to be pierced with a knife tip, but only just.
  3. Drain the potatoes into a sieve or colander. Sprinkle with the flour, paprika and salt and shake the sieve to coat the potatoes. As well as coating the potatoes, this will also rough up the outside so they will crisp up even more.
  4. Tip the potatoes into the hot pan, shake to coat them with the oil and cook for 20 minutes or until golden and crunchy, shaking the pan once or twice during cooking to make sure all the surfaces get some crunch.
  5. Drain on paper and sprinkle with salt.
Recipe by quinces and kale at