The humble potato. We love them baked, steamed, deep-fried but arguably, most of all, roasted. The thing about roasties is that everyone has their favourite kind. Maybe your mum’s are the best – it’s the way she parboils them to the point of obliteration before throwing them in the oven. Or maybe your grandad’s the king – he wouldn’t dream of using anything but goose fat. Or maybe you’ve perfected your own version with olive oil with lots of garlic. With this recipe we’re not expecting to convert your Sunday lunch staple, but we are asking you to try our version, golden-roasted in high-protein, omega-rich Good Hemp Oil. We’d love to know what your mum and grandad think of hemp roast potatoes too.
Preheat the oven to 200C and place a roasting tin inside to get hot.
Peel the potatoes and cut them into 4 even-sized pieces and place into a large pan.
Pour freshly boiled water from the kettle over the potatoes until they are just covered and add salt. Simmer the potatoes for 10 minutes.
While the potatoes are halfway through cooking, remove the roasting tin from the oven and pour in the Good Hemp oil. Return to the oven for the oil to get nice and hot.
When the edges of the potatoes are fluffy, drain them in a colander. Shake the colander forwards and backwards a few times to roughen up the edges, this will help to make them extra crispy.
Remove the roasting tin from the oven again and carefully tip in the potatoes. Use a spoon to turn them over and coat them in the oil. Before placing in the oven, shake the tin to ensure the potatoes are in a single, even layer. Season with salt and pepper.
Roast the potatoes for 40-50 minutes until they are golden and crispy. Remove from the oven and serve straight away with extra salt sprinkled on top – simply delicious.