Start by preparing the potatoes. Chop them into large, irregular chunks—about six pieces per potato. Don’t worry about uniformity; the uneven sizes add texture and variety, making the final roast even more interesting.
Next, bring the water to a boil and stir in the vegetable stock cube, a good pinch of salt, and the baking soda. The baking soda is a secret weapon here, helping to break down the potato exteriors, which makes them wonderfully crispy later on.
Add the potatoes and simmer them gently for about ten minutes, just until they’re almost cooked through.
Once drained, let the potatoes sit for about 15 minutes to steam dry. This step is key for getting that crispy exterior!
While they’re drying, preheat your oven to 220°C and place a roasting tray with a generous amount of oil or fat inside to heat up.
Now, it’s time to fluff. Pop the potatoes into a large bowl or pot, add the oil or fat, cover with a lid or plate, and give them a good shake. Be vigorous—this rough treatment creates the mashed layer on the outside that’s essential for crunch. Sprinkle over the polenta, plenty of salt, and black pepper, then toss everything together one more time.
Note: Up until this stage could be done in advance – at least 1 or 2 days beforehand.
By now, your tray and oil should be piping hot. Carefully remove it from the oven and add the potatoes, being mindful of the hot oil. Spread them out evenly, leaving plenty of space between each piece—if needed, divide them across two trays.
Pop them into the oven and reduce the temperature to 200°C. Roast the potatoes for 40–50 minutes, turning them every 20 minutes.
Use a metal spatula or palette knife to release any that stick to the tray, ensuring maximum crispiness. Every oven is different, so keep an eye on them and make sure the oven stays nice and hot.
Once the potatoes are golden and crispy, remove them from the oven and transfer them to a serving bowl. You could serve them just as they are—perfectly delicious—or take it to the next level by tossing them in your chosen flavour combination. A simple mix of rosemary and garlic is a classic option, but the possibilities are endless.
