My roast potatoes just got even better! I’m completely hooked on this new kitchen gadget. I put them in a saucepan of water, add a pinch of salt, bring it to a boil, and cook them for a maximum of 5 minutes.
I drain the water, put the lid back on, and shake to create a light, airy crust. I add a tablespoon of flour, a tablespoon of oil (I also added a little oregano), and shake well to coat everything. I put them in the oven at 200°C (400°F, gas mark 6) for 20 minutes.
I pierce them with a skewer to check they’re cooked through, and that’s it! I have to admit, I borrowed the recipe from the BBC’s food guide.