Roasty Toasty Taters
Say hello to the perfect roast potato! Crisp on the outside, soft and fluffy on the inside, you'll never believe these delicious taters were made without butter or oil.
Cooking time: 45 minutes
Feeds 4 people
• 1.5 kg (3 pounds) potatoes, washed
• 1 tbsp. fresh thyme leaves
• 1/2 cup low sodium veg broth
• 5-6 sprigs fresh rosemary
• 1.5 tbsp. nutritional yeast
• Freshly ground black pepper, to taste
Cut the potatoes into even, medium-sized chunks. Steam or boil for 10 minutes, drain well, and rinse with cold water. Leave them to sit in the colander for 10 minutes to cool slightly.
Preheat oven to 220°C / 425°F. Line a large baking tray with baking paper. Transfer potatoes to a large mixing bowl, and add all remaining ingredients. Stir well to combine.
Place potatoes on a baking sheet, skin side up, with a small gap between each one. Drizzle with any remaining liquid, and roast for 25-30 minutes until golden brown and crisp. Remove from the oven and serve immediately.
Recipe by Emma Roche