british - style roasted potatoes (“roasties”)

Ingredients:

• 2 lbs of Yukon gold potatoes; skin peeled and cut into 1 inch pieces

• 4 tbsp of unsalted butter

• 4 tbsp olive oil

• 1 1/2 tsp of paprika

• 1 tsp of onion powder

• 1 tsp of garlic powder

• 1/2 tsp of kosher salt

• 1/2 tsp of ground pepper

Peel and cut your potatoes into 1 inch chunks. Place the potatoes in a large pot and cover with cold water and add a generous pinch of salt.

Bring the potatoes in water up to a rolling boil and boil until the potatoes are just fork tender. Cut the heat and strain the potatoes in a colander. Once drained, shake the potatoes around in the colander to achieve maximum fluffiness. Let the potatoes cool completely (I just keep them in the colander and place the colander back on top of the pot, leave it to cool there).

Once the potatoes are cooled, preheat your oven to 400F.

Take a large roasting pan (big enough that all the potatoes can lay flat and not be overlapped) and add in your 4 tbsp of butter.

Place the pan in the oven for about 5 minutes - just enough to heat up the pan and get the butter melted. Pull the roasting pan out of the oven and using a spatula, move the melted butter around the pan and add in the olive oil.

Add your cooled potatoes into the roasting pan and add in your spices (paprika, onion powder, garlic powder, salt and pepper). Mix everything around so that your potatoes are fully coated in spices, butter and oil.

Cook for 1 hour, tossing / flipping the potatoes around every 20 minutes or so. Keep cooking until all sides are nice and crispy (depending on your oven, this may take longer).

Enjoy your crispy-on-the-outside and fluffy-on-the-inside potatoes!