Preheat your oven to 375ºF. Peel potatoes and cut into 1 1/2" pieces. Wash potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well with salt. Bring to the boil and cook for about 10 minutes, so that they’re parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on.
Put your potatoes into a baking tray in one layer, and add olive oil then season really well with salt and pepper. Toss to coat. (You could get the potatoes up to this stage the day before, simply cover them with cling film or tin foil and pop in the bottom of your fridge or in a cool place until you need them.) Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.
Remove from oven. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be. Add a good lug of olive oil to a small bowl and add the herbs, garlic, orange zest and a splash of red wine vinegar, then scrunch and mix it up a bit. Pour over the potatoes and cook for an additional 30 minutes until perfect for your liking. You’re looking for gnarly, crispy, bubbly and delicious.
Transfer to a plate lined with kitchen paper to drain off some of the excess fat.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 596.1mg||21 %|
|Potassium 1058.2mg||28 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 34.2g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 169
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