A fortnight ago, we had baked salmon for supper. Instead of steamed rice to accompany, I made crisp roast potatoes. I've been serving these for awhile now to add more fiber to our supper. A few years back, we cannot imagine a day without eating rice. But now, pasta or potatoes satisfy can well satisfy our tummy.
So my recipe is simple. Scrub the potatoes thoroughly (I use scotchbrite). Leave the skin for a more nutritious roast. Slice according to your preference and boil on generously salted water. When fork can prick through, remove from heat and ran under cold water.
Transfer the potatoes to a roasting tin. Ran fork on the sides without skin. Drizzle with extra virgin olive oil and roast in a preheated oven. Turn to Gas 5 for 20 minutes. Halfway through, flip the potatoes until they are nicely browned. Serve with grilled chicken, duck, or rib eye.