Crisp Roast Potatoes
You can also use raw potato chips for this dish. You can reduce the roasting time by first boiling the potatoes. They will absorb less fat during roasting.
- Cook Time: 55 minutes
- Yield: 4 Persons
- About 1 kilo potatoes
4 tbsp cooking oil
20 g sliced pancetta
1 tbsp Vegeta No MSG
1 tbsp chopped chives
1. Cut the potatoes into wedges and pat-dry.
2. Line a large baking sheet with paper, arrange the potato wedges and sprinkle with oil. Arrange the pancetta or bacon slices on top and roast in the hot oven at 465 degrees/220 °C/gas mark 7 for about 45 minutes until golden and crispy.
3. Sprinkle with Vegeta No MSG and toss.
4. Sprinkle some chopped chives on top and serve the potatoes as your main dish or with meat.