Roasties

Ingredients

500g potatoes, halved-ish – in 7.5cm chunks

2-3 beetroot peeled and in thirds/quarters

2-4 decent sized chunks of squash, peeled

vegetable oil

Method

1. Pre-heat the oven to 225c (fan)
2. Start cooking the beetroot in salted boiling water, set the timer for 7min.
3. When it beeps, put a heavy pan in the oven with a covering of about 5mm of veg oil, put the potatoes in a pan of salted boiling water. Set the timer for 8min.
4. When it beeps drain the veg, give the potatoes a gentle rattle around the pan.
5. Take the hot oil pan from the oven and place it on a medium/high heat (7/10 induction). Add all the veg and turn to coat with oil.
6. Cook for 35min in the oven, turning once after 20min.

Oil choice is important. Veg oil is lighter, and needs a higher temperature. If you use olive oil the potatoes get crispier, but are also more heavily oiled on serving – up to you. Add an extra 5 min cooking time if you want more crisp, or make the potatoes a bit smaller.

I serve roasties with rosemary salt so I don’t add salt or herbs to the pan.

You’ll notice I leave the skins on my potatoes – I like them like that, but if you want fluffy crispy roasties, peel and use a floury potato like King Edwards or Sharps Express. If you prefer a waxier potato the par boil them for 10min not 8.

If I roast carrots or squash I add them raw to the hot oil, and if I do want to add something extra I’ll put a whole garlic halved in to roast as well.