Potatoes roughed up in the colander, roasted hard until the edges shatter, then tossed in truffle chilli crunch straight off the tray. The side dish people reach across the table for.
55 minutes. Serves 4.
Ingredients
- 1kg roasting potatoes
- 3 dessertspoons Plateit Truffle Chilli Crunch
- 3 tbsp olive oil
- Sea salt, generous
- Parmesan to finish
Method
- Parboil peeled chunks 10 mins in well-salted water.
- Drain, then shake hard in the colander to rough the edges.
- Roast in hot oil at 220°C for 40 to 45 mins, turning once, until deep gold.
- Off the tray, toss with truffle chilli crunch and salt. Grate parmesan over.
Tip: The rougher the edges after draining, the crispier the crust. Shake like you mean it.
