The Kiwi Outdoor operators have tried a few different ideas to produce yummy roast potatoes, the ones with the crunchy outer shell and the best fluffy insides. After a few fails, we decided to do some expert reading on google, take the bits from previous attempts and combined them together to see if we could get crispy roast potatoes. Now we share success and you can be the judge.
5 large potatoes (We found that the best potatoes are the roast variety closely followed by all purpose)
1/4 cup olive oil
Salt to taste
Light Fire and bring oven up to 200 c minimum.
Prepare the potatoes: peel and cut up into chucks (we prefer no bigger than 5 cm), and give them a good wash to remove as much starch as possible.
Place the potatoes into a pot and cover with cold water. Bring to a boil for 5 minutes.
Carefully remove the potatoes from the boiling water and place on a rack to steam dry, Make sure the potatoes are not touching and turn them over.
Pour olive oil into the oven dish and place on the pizza tile.
Once the oil is hot, place the potatoes (with care) into the roasting dish with the oil and turn the potatoes throughout so they are well coated.
Put in the oven on the pizza tile and leave till they are golden brown on the bottom side (about 20 to 30 mins), then turn over (don't be in a hurry) and leave for another 20 to 30 mins.
Once cooked, add salt to taste and serve