4-6Roasting potatoessuch as Rooster or Maris Piper
1organic chicken stock cubecrumbled
1tspgarlic powder
1tspcayenne pepper
½tspdried oregano
1TbsWhite wine vinegar
1/2TbsOlive Oil
1TbsVegetable oil
Black pepper
Maldon Sea salt
Instructions
Pre-heat your oven to 220C. Peel potatoes and chop into desired size, I opted for smaller chunks. Place in a pot of boiling and heavily salted water. Boil until you can stick a fork into the potatoes easily, but not so much that the potato disintegrates. Drain and place into a large heat proof bowl.
Place ½ Tbs veg oil onto a baking sheet and put into the pre-heated oven. This is to heat the pan and oil to give the potatoes a good crisp.
In a separate bowl, mix the stock cube and spices as well as the oils (except for ½ Tbs veg oil). This should look like a very thick soup with no lumps. Pour this over the potatoes, and stir to combine. Carefully put the potatoes onto the hot sheet with the hot oil, watch out for any splatter.
Roast in the oven for 40-50 min, turning occasionally. When finished, season with some black pepper and sea salt.