Roast potatoes

Roast potatoes

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

Who would ever think that a jar of good old Lucy Bee coconut oil could be used to make the crispest, fluffiest roasties on the planet? The double whammy is that they’re healthier than regular ones, too!

Ingredients

Quantity Ingredient
500g desiree or king edward potatoes, peeled and cut into evenly-sized pieces, (leave small ones whole)
40g lucy bee coconut oil
himalayan salt

Method

  1. Preheat the oven to 200°C.
  2. Steam the potatoes until almost falling apart, about 15 minutes. To check if they are ready, lift one out – the outer edge should be fluffy. Meanwhile, put the coconut oil in a roasting tin and place the tin in the oven to heat up.
  3. Tip the potatoes into the roasting tin and turn to coat all over in the oil. Grind a little salt over and roast in the oven for 50–60 minutes until golden and crunchy, checking and turning them every now and again, and adding more oil if needed (you can even squash some of them to create more crispy edges).
Tags:
coconut oil
healthy
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