Fajita Roasties
Did I make a roastie/fajita crossover? Yes I did. I have no regrets.
Ingredients (serves 2)
Prep time: 15 mins Cooking time: 1hr+
3 medium sized floury potatoes (I used Maris Piper but Rooster would also work)
neutral oil (e.g. vegetable or sunflower)
2 tbsp fajita seasoning
2 tsp smoked paprika
2 tsp garlic granules
2 tsp coriander leaf
2 tsp cumin
2 tsp sea salt
2 tsp freshly ground pepper
2-3 tbsp cornflour
Equipment required
Saucepan
Roasting tray
Method
Peel the tatties and chop into similar sized chunks. Put in a pot of well salted water and bring to a boil. Once boiling, bubble for 10 mins or until fork tender but not quite mashable. Drain and let them fully cool. I would do this about an hour or so before the next step.
Preheat the oven to 220°C/200°C fan. Add a generous glug of oil to a roasting tray and put the tray in the oven. You want this tray to get REALLY hot. I try and give it at least 15 minutes to warm up.
While the oil is heating, mix all the herbs/seasoning and the cornflour together. Coat the cooled potatoes in the mix.
Once the oil is hot, take the tray out of the oven and *carefully* tip the seasoned potatoes into the oil (it may spit so please watch out!). Pop these back in the oven for about an hour. I know this feels like ages but they'll go so crispy and lovely! Shoogle the tray every 10-15 minutes and turn the tatties every so often to ensure even crispiness. Tuck into potato heaven 😍😍😍
