Roasty Toasty potatoes – Feast Recipe Template test

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Ingredients

• 12 Little red or creamer potatoes
• Salt (Enough to make the water taste of the sea)
• High heat oil (grapeseed, avocado oil)
• Salt and pepper (Big pinch to start, then to taste.)
• Optional toppings (Vegan butter, chopped garlic, parsley, dill, fennel fronds)

Instructions

1. In a pot, boil salty water
2. Reduce heat to medium-high. Slowly place potatoes in for 6 minutes or until tender.
3. Drain potatoes, set aside.
4. Heat large cast iron pan with oil over Medium enough to thinly coat bottom.
5. Place potatoes in one layer in cast iron after heated. Gently squish with a sturdy spatula so that each is flat top and bottom with a bit of roundness in the middle. This is to have an even crisp layer on bottom and top. Let potatoes sit don’t move them and let crisp skin develop at a medium temperature for 5-6mins.
6. When a lovely French fry or crisp potato scent hits your nostrils that means its time to careful flip your potatoes. Check one by turning over to test crispness is it a nice dark brown? Turn over the rest. If not check in every minute or so.
7. After both sides are crispy add salt and pepper.