These crispy roast potatoes are golden and crunchy on the outside and fluffy in the middle. This Italian-style version is roasted with olive oil, rosemary, fennel seeds, garlic and red onion for an incredibly flavourful potato side dish.
The secret to perfect roast potatoes is parboiling and roughing up the edges so they go beautifully crispy in the oven. Simple ingredients, big flavour, and a side dish that works with almost anything.
This is the first Side of the Week recipe.
Later this week Iโll be sharing baked parmesan fennel, and on Friday we bring both sides together with the main dish tomato mascarpone chicken.
Full recipe and method on the channel.
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