Crunchy Golden Potatoes

I use red-skinned potatoes because they have a slightly fudgey texture and crisp up well. Scrub potatoes, cut into chunks and either steam or cook in gently boiling salted water until tender. Drain, then dry off in the colander draped with paper towels for a few minutes. Tip into a shallow ovenproof baking tray or dish. You can line the tray with baking (parchment) paper if you like to make washing up easier. Season generously with flaky sea salt and add as much butter as you dare (lots!). Strew with rosemary. If you don’t add enough salt they will taste boring, and if you don’t add heaps of butter they will be dry on top and not turn golden and crisp. So just go for it!

Cook the potatoes for 30 minutes in a hot oven, or until golden. I usually rark up the oven to 220°C (425°F) once the meats are out and let the potatoes cook away while the meats rest and absorb their juices. I leave them in the oven until the very last minute, then when everything is ready to go, tip them into a heated dish so we can enjoy them hot and crunchy.

Photography Aaron McLean http://www.aaronmclean.com