I use this recipe when I don’t have the time or inclination to make roast potatoes but still want to eat crunchy, salty potatoes. Tinned potatoes are inexpensive and they’re already peeled and salted so you just have to add some crunch. Make sure you dry the potatoes as much as possible before cooking because this will ensure they get crunchy. The leftover potatoes are amazing fried the next morning for breakfast.
Serves 2 Adults & 2 Kids
2 x 560g tins of potatoes
plain flour or gram flour
1 tbsp of olive oil
rosemary or thyme
sea salt to finish
- Preheat the oven to 220°C (200°C fan). Drain the potatoes and dry them on a clean tea towel then gently press a flat fork on the top of each spud, this will add more crunch. Either in a large bowl or on the tea towel, sprinkle the potatoes with flour until they’re all coated.
- Melt 35g of the butter and oil in a large frying pan on a medium high heat then brown the spuds on both sides (about 3-5 minutes each side). Transfer the potatoes to an oven-proof dish. Cut the rest of the butter into small pieces and add to the dish along with the herbs and roast for 10-15 minutes until golden. Sprinkle over some sea salt, add some fresh rosemary or thyme to serve.
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