These are the best crunchy roasties with a lovely yellow saffron hue and paprika spicy. Make sure you use floury potatoes, a good quality rapeseed oil and if you are gluten-free replace the semolina with fine polenta.
4 large floury potatoes (800g King Edwards)
2 tbsp rapeseed oil
Pinch of saffron
2 tbsp water
1 tbsp semolina
¼ tsp salt
1 tsp paprika
4 tbsp rapeseed oil for roasting
1.Soak the saffron in the water for 10 minutes.
2.Cut each potato in half, then half again, then each quarter into 3 wedges.
3.Place the potatoes in cold water, bring to the boil and simmer gently for 10 minutes until the potatoes are tender. Drain well.
4.Place the potatoes back in the saucepan and drizzle over 2 tablespoons of rapeseed oil, saffron water, semolina, salt and paprika.
5.Place the lid on and give the saucepan a shake to give the potatoes a rough fluffy edge.
6.Heat the oven to 220C/200C Fan. Place a roasting tin in the oven with 4 tablespoons of rapeseed oil to heat up for 5 minutes.
7.Tip the potatoes into the roasting tin and roast for 40 minutes, turning and coating with oil occasionally until the potatoes are a deep golden colour all over and super crispy.
Delicious food photography by Rob Wicks of Eat Pictures.
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