Roasted Potatoes

Any other potato freaks out there? 

My daughter Emma is totally potato obsessed! Although she won't eat mashed potatoes (so strange). 


Anyway potatoes have become a staple in our home, mainly at breakfast time.

So here's how I make them.  




Garlic cloves

Boiling water 


Baking soda

Olive oil


Preheat your oven to 220/428.

Wash your potatoes (for 4 people I use 4 medium potatoes) cut them into chunks- try and cut them the same so they cook evenly. Place them into a pot and cover with boiling water. Add a heaping tablespoon of kosher salt and a heaping tablespoon of baking soda (yes baking soda). This will allow the potatoes to get that crunchy coating on the outside but remain soft on the inside.

If you're in somewhat of a rush than keep the flame high if you've got some time than cover your potatoes and let them simmer till you can pierce the with a fork. You don't want them too soft, just soft enough. 

With a slotted spoon transfer your potatoes to a pan. 

Drizzle olive oil  (generously). 

Add some crushed garlic (i'd say about 2 cloves) but feel free to Godfather it up if that's your thing. 

Now for the spices- For me it really depends on my mood. 

Here's the different mixtures i'll go for:

  • Salt, pepper, sweet paprika, cumin, oregano 

  • Everything but the bagel spice 

  • Montreal steak seasoning 

  • Salt, pepper, oregano, parsley and rosemary 

Once you've spiced it up pop your potatoes into the oven and wait for the greatness. 

Bake for 20 minutes.

If you want it to go faster put your oven on turbo mode. I switch my oven to turbo mode for the last 10 minutes. 

For crunchier potatoes keep them in longer