Peppercorn-Crusted Roasted Potatoes
- Vegan
- Continental
- 35 min
- Serves 4
Crushed whole black pepper gives these roasted potatoes a coarse, punchy crust.
04 · Spices & Masalas
Method
- 1
Par-boil the potatoes
Boil the halved potatoes in salted water for 8 minutes until just tender, then drain and let steam dry briefly.
- 2
Crush lightly
Press each potato half gently with the back of a fork to slightly flatten and rough up the surface.
- 3
Toss
Toss with olive oil, crushed black pepper, rosemary and salt.
- 4
Roast
Spread on a baking tray and roast at 210°C (410°F) for 25 minutes, turning halfway, until crisp and deeply golden.
- 5
Serve
Serve hot as a side.
Nitra tip
Roughing up the surface of the potatoes before roasting is what gives them those crisp, craggy edges.
More recipes with Nitra Black Pepper Whole
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