Twice-roasted potatoes

Ingredients

• 1 kg large potatoes, scrubbed but unpeeled
• ½ cup vegetable oil
• Salt, to season

For the herb ranch sauce

• ½ cup mayonnaise
• ½ cup sour cream
• 2 tsp apple cider vinegar
• ½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• ½ tsp dried parsley
• ½ tsp dried dill
• ½ tsp dried chives
• ½ tsp dried tarragon
• Salt and black pepper
• 1 – 2 tbsp water, if required

Cooling time: 1 hour

Instructions

1. Combine the ingredients for the herb ranch in a medium bowl, adding a little water to thin, if required. Allow to stand for 10 minutes, before using. Refrigerate until required.
2. Preheat the oven to 200˚C (fan-forced). Place the potatoes into a large baking dish and roast for 1 hour. Remove from the oven and allow to cool to room temperature (this step can be one 1-2 days in advance!)
3. Return your oven to 200˚C (fan-forced). Cut the potatoes into large chunks (around 6 chunks per potato) and gently squash the chunks with a heavy utensil, or your hand. Return the potatoes to the baking dish and pour over the oil. Gently toss to coat the chunks in the oil and roast for a further 40 minutes, stirring the potatoes halfway through the roasting. Transfer the twice-roasted potatoes to a serving platter and sprinkle with plenty of salt. Serve with the herb ranch sauce.

Photography by Jiwon Kim.

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