Crispy Roast Potatoes with a Golden Twist

Brushing the potatoes with a mixture of olive oil

and melted butter gives them a crispy crust.

They taste great sprinkled with the sea salt, dried tumeric and oregano.

The tumeric gives the potatoes that beautiful golden colour.

INGREDIENTS (Serves 4)

1kg Medium Coliban Potatoes, peeled and quartered

1 Tbsp Olive Oil
20g Butter, melted
Sea salt flakes
1 Tsp Tumeric (optional)
1 Tsp Dried Oregano (optional)


METHOD

Place the potato in a large saucepan of cold water.

Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender.

Drain. Place, in a single layer, on a tray lined with paper towel.

Set aside for 30 minutes to cool.

Preheat oven to 180°C.

Brush or spray a large baking trays with a little oil.

Combine the butter and remaining oil in a small bowl.

Use a fork to score or scrape the curved side of the potato lengthways.

Place, in a single layer, cut-side down, on the prepared tray.

Brush with butter mixture.

Sprinkle with seasalt, tumeric and oregano.

Roast in oven, brushing with the butter mixture once, for 40 to 50 minutes or until golden brown.