crunchy crusty crisp potatoes

19th June 2009


The potato would have to be my favourite vegetable, particularly when roasted, crispy and crunchy.  Unfortunately most often, this requires loads of oil.  Experimenting with the enormous variety of potatoes out there, I discovered the best to produce crunchy, crispy wedges, with not a lot of oil, is half a kiphler potato.


rosemary roasted kiphler potatoes

I always roast my potatoes or vegetables with this method, as it doesn’t require a lot of oil.  For potatoes to remain crispy, leave a space between.  Time will depend upon oven.


quantity of Kiphler potatoes, halved lengthways

generous splash of olive oil

good sea salt crystals (Maldon)

3 sprigs fresh rosemary, chopped in large bits


1.  Preheat oven to 200C.  Line a flat tray with baking paper.

2.  Place potatoes in bowl, adding oil. Toss, then add salt and rosemary.

3.  Spread evenly, face down on tray, leaving space between.  Sprinkle a little more salt if required.

4.  Place in the oven; Halfway through, at about 15 – 20 min., turn potatoes over.  They should be brown on the bottom.  Bake for further 10 or so minutes until cooked.


Sprinkle with extra sea salt and cracked black pepper if desired.  Serve with favourite dipping sauce or as a side dish.  I like to toss mine in a large bowl and scoop in a couple of tablespoons of labne (yoghurt cheese – Barambah organics is very good if from Queensland, or you can make your own by draining a good natural yoghurt through muslin over 2 days).


Shared goodness from Donna

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