There ain’t nothing better than a good old roast potato. Crispy on the outside, fluffy on the inside. Many chefs will have you believe that you need duck fat for the best roasties, but I disagree! For the perfect roast potatoes I always use coconut oil. These aren’t just any old roast potatoes either! These are coated in Blend Bros Savoury Blend which is deliciously spicy blend of spices which has been enriched with protein. This will add awesome flavour, but will also add to your daily protein quota!
Prep: 5 mins
Cook: 30 mins
Yields: 1 Serving
200g white potatoes
10g coconut oil
10g Blend Brothers Mexican Savoury Blend
1Pre heat your oven to 200’c
2If you’re using baby potatoes you can just chop these in half, if you are using bigger spuds then chop them into chunks around 2 inches square.
3Put the potatoes in a pan, cover with cold water and bring them to the boil. Then turn down to a simmer and cook for 5-7 mins.
4Whilst the potatoes cook, put the oil into a baking tray and put this in the oven to heat up.
5Drain the potatoes and leave them to steam/dry out for a minute or so – this helps the crispiness!
6Take the hot oil out of the oven and gently tip the potatoes in.
7Bake for 10 mins then take them out, give them a stir and return for a further 10 minutes.
8Once your potatoes are crisp and golden brown remove them from the oven, sprinkle over the Blend Brothers Mexican Savoury Blend then give them a final stir.
9Serve immediately with what ever you like! I love them with chicken meatballs and some steamed sugar snap peas.