Crispy roast potatoes
SERVES 8-10 AS An accompaniment PREP AND COOK TIME 1 HOUR 50 MINUTES
2kg Sebago potatoes 2 cups (500ml) olive, vegetable or peanut oil, approximately 1 tablespoon cumin seeds 1 tablespoon sea salt flakes 1 tablespoon finely chopped flat-leaf parsley, optional
1 Preheat the oven to 200°C (180°C fan-forced). 2 Peel potatoes. Cut in half, or in quarters if they’re large – just make sure pieces are evenly sized so they cook at the same time. Place potatoes in a large saucepan of cold salted water; bring to the boil. Simmer, covered, for about 15 minutes or until edges are starting to soften and a knife or skewer goes easily into potato. Don’t cook any further than this or potatoes will fall apart. Drain potatoes well. Return pan to stove to allow potatoes to dry with residual heat. It is important that they are dry. 3 Meanwhile, put about 1cm of oil into a medium baking dish. Place dish in oven while preheating until oil is hot. Very carefully lower potatoes into hot oil. Gently turn potatoes so they are coated evenly in oil. Roast potatoes for about 1¼ hours, turning potatoes once or twice, until crisp and golden brown. 4 Meanwhile, toast seeds in a small frying pan over medium heat for about 30 seconds or until fragrant. Grind or pound seeds in a spice grinder, mini food processor or mortar and pestle until fine but with some texture. Combine seeds with sea salt in a small bowl. 5 Drain potatoes on paper towels; sprinkle generously with cumin salt while still hot and sprinkle with parsley.
Not suitable to freeze or microwave.