Extra Crispy Roasted Potatoes

Ingredients

• 680 g (1.5 lb)Little Potato Company's Dynamic Duo potatoes, halved
• 30 ml (2 tbsp)olive oil
• 8 g (1 tbsp)cornflour
• 3 g (1 tsp)garlic powder
• 5 g (1 tsp)kosher salt
• 1 g (½ tsp)freshly ground black pepper

Instructions

1. 1

   1. Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   2. Arrange potatoes

   Spread the halved potatoes across a large baking sheet.

3. 3

   3. Add the oil

   Drizzle the olive oil over the potatoes and toss with your hands until coated.

4. 4

   4. Mix the seasoning

   In a small bowl, combine the cornflour, garlic powder, kosher salt and freshly ground pepper.

5. 5

   5. Coat the potatoes

   Sprinkle the seasoning mixture over the potatoes, then toss gently with your hands to coat.

6. 6

   6. Roast until crisp

   Bake for 20 minutes, turn the potatoes, then bake for a further 10 minutes or until golden brown and crisp.

What are roasted potatoes?

Roasted potatoes are a familiar American-style side dish: pieces of potato are cooked in the oven until browned outside and tender inside. This version uses small potatoes, halved so their cut sides can brown on the baking sheet.

The method is simple, with cornflour and a short turn halfway through roasting helping the surfaces crisp. Garlic powder, salt and pepper bring savoury flavour without a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 179 calories, 4g protein, 32g carbs, 5g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat; the potatoes also supply a modest amount of protein. Pair a portion with a protein-rich main and vegetables to make a balanced plate.

Why use small potatoes?

Small potatoes: halving them gives each piece a broad cut side that can make contact with the hot tray. Keeping the pieces similar in size helps them cook at a similar rate.

Cut sides: place the potatoes in a single layer so they have room to brown rather than sit crowded together.

How the coating works

Cornflour: a light dusting helps form a dry, crisp exterior as the potatoes roast. Mix it with the seasonings first so it is easier to distribute evenly.

Olive oil: toss the potatoes in the oil before adding the dry mixture. This helps the seasoning cling to the surfaces.

The halfway turn

After 20 minutes: turn the potatoes so another surface can brown against the tray. Use a thin spatula if they are sticking, rather than pulling them up forcefully.

For the final 10 minutes: check for golden colour and crisp edges. The exact finish can vary slightly with potato size and how closely the pieces are spaced.

Seasoning and texture

Garlic powder: it seasons the potatoes evenly and is added with the cornflour, salt and pepper. Freshly ground pepper gives the coating a more pronounced peppery note.

Crisp exterior: avoid piling up the potatoes, and let them roast until browned. The centres should be tender when pierced with a fork.

When to serve them

These potatoes are ready in about 40 minutes, including the stated roasting time. Serve them straight from the oven while their edges are at their crispest.

They pair well with roast chicken, grilled fish or a bean-based main, along with a green vegetable or salad for a more rounded plate.

Recipe notes & tips

• Cut the potatoes into similar-sized halves so they roast evenly.
• Use a large baking sheet and spread the potatoes out in one layer.
• Toss the potatoes in oil before adding the cornflour mixture.
• Turn the potatoes after 20 minutes as directed to brown another side.
• Check for golden colour and crisp edges before taking the tray out.
• Serve promptly for the best crisp texture.

Variations

• Add paprika: mix a little into the cornflour seasoning for a warm, smoky note.
• Use fresh herbs: scatter chopped parsley over the potatoes after roasting.
• Try rosemary: add finely chopped rosemary to the seasoning mixture.
• Bring the heat: add a pinch of chilli flakes to the dry coating.
• Add lemon: finish with a little finely grated lemon zest for a fresher flavour.

Common mistakes to avoid

• Crowding the tray: the potatoes may steam rather than brown; spread them out in a single layer.
• Uneven pieces: different sizes can finish at different times; halve potatoes to a similar size.
• Adding seasoning too early: it may not coat evenly; toss the potatoes with oil first.
• Skipping the turn: one side may brown more than the other; turn the potatoes after 20 minutes.
• Taking them out too soon: pale potatoes may not be crisp; roast until golden and crisp, checking the centres for tenderness.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet in a hot oven until warmed through; the microwave is quicker but may soften the coating.

Frequently asked questions