Crispy roasted potatoes, a simple spud sensation! They can be served as a side dish or as a snack and perfect for any game day.
#roastedpotatoes #crispyroastedpotatoes #roastpotatoes

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INGREDIENTS:
-750g Potatoes/Baby potatoes
-1 Tbsp salt
-1 Tbsp chopped thyme
-3-4 Cloves minced garlic
-1/4 Cup olive oil
-1/4 Tsp salt to sprinkle
-1/4 Tsp freshly ground black pepper
-1/4 Tsp red chili powder
-Handful chopped coriander to garnish
-Take 750g potatoes and cut them into half or quarters if you are using bigger potatoes. You can peel off the skin if you like, wash them thoroughly.
-Boil water in a pan, add 1 tbsp salt, add the potatoes and boil until soft.
-Heat olive oil in a small pan, add minced garlic, chopped thyme and fry until slightly brown. Then take it off the heat.
-Sprinkle salt, black pepper and chili powder on the boiled potatoes and pour in the infused olive oil. Shake the potatoes well to combine everything together.
-Roast in a preheated oven at 200℃ for 1 hour flipping the potatoes after 30 minutes to ensure even browning.
Or panfry them for 15-20 minutes flipping every 5 minutes until brown and crisp.
Or air fry at 200℃ for 20 minutes flipping them half way through.
-Add the fried garlic and thyme (that we strained earlier) to the potatoes, garnish with chopped coriander/thyme and enjoy!

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