Truly crunchy roast potatoes from RecipeTin Eats by Nagi Maehashi

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  • Serves : 6 - 8

  • EYB Comments

    See recipe for oil suggestions. Can substitute dry polenta for semolina, and goose fat for oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Greek slow roasted leg of lamb; Fries seasoning; Rosemary salt; Slow cooked lamb shoulder

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for oil suggestions. Can substitute dry polenta for semolina, and goose fat for oil.

  • debkellie on February 29, 2024

    They were crunchy, and soft inside, but I think the temps were way off or my oven is much hotter .. next time I'll drop the temp to 230 Fan forced for the prelim heat up, and then to 190 for the balance of cooking... and cut the spuds a little larger. I used Georgina potatoes.

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