Ultimate Crispy Roasted Potatoes

Method

1. 1 Cut the potatoes into even-sized chunks, this ensures they cook evenly.
2. 2 Add the potatoes to a pot and cover with cold water. Add a generous pinch of salt and the baking soda. Bring to a boil and cook until the potatoes just begin to turn tender.
3. 3 Drain and transfer the potatoes to a rack. Cover with a clean kitchen towel and let them steam-dry completely.
4. 4 Preheat the oven to 180°C fan (200°C static / 400°F). Add a generous 50/50 mix of olive oil and vegetable oil to a thin-bottomed roasting tray (just enough to coat the base) and place it in the oven to heat until sizzling.
5. 5 In a bowl, combine the rosemary, garlic granules, lemon zest, a pinch of salt and pepper, and 4–5 Tbsp olive oil. It should be loose enough to coat the potatoes.
6. 6 Add the steam-dried potatoes to a large bowl and toss with the dressing. Adjust the oil or salt if needed.
7. 7 Carefully place the potatoes onto the hot roasting tray in a single layer. Roast for 30 minutes, then remove the tray, shake or turn the potatoes, and return to the oven for a further 15–20 minutes, until deeply golden and crisp.
8. 8 Let the potatoes cool slightly before serving—they crisp up even more as they rest.