Once you’ve perfected how to get the combination of crispy crust and fluffy interior for a roastie, you can play around with the aromatics and seasonings in this recipe by Tara Wigley.
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Put the potatoes in a large saucepan with enough water to cover. Add the fine salt with ½ the sage sprigs. Bring to the boil and bubble for 10-12 minutes, or until the potatoes are tender when tested with a knife. Drain, discarding the sage, then return the potatoes to the saucepan. Set aside for at least 15 minutes to steam dry and cool.
Meanwhile, preheat the oven to 220ºC, gas mark 7. Pour the oil into a large roasting tin and put in the oven for about 10 minutes. Add the flour and flaky salt to the potatoes and give the pan a shake, so that the potatoes are coated and the edges lightly fluff up.
Carefully transfer the potatoes to the hot tin, spreading them out. Add the remaining sprigs of sage and roast for 20 minutes. Turn the potatoes, stir in the caraway seeds, then roast for 15-25 minutes, until golden and crispy. Stir in the chopped sage then return to the oven for a final 2-3 minutes. Serve at once.