Multiband’s Holiday Cookbook: Roasties by Carly Rygwalski – Minneapolis Office


These are deliciously crispy potatoes, great with any meal!


  • Potatoes
  • Vegetable Oil
  • Flour
  • Sea Salt

Pour vegetable oil into a metal pan, about ¼” deep. Preheat your oven to 450F, and put the oil-filled pan into the oven for about 10-15 minutes, until the oil is hot.

Peel as many potatoes as you would like to eat; cut them into small cubes (about 1” x 1” x 1”). Parboil the potatoes – until the cubes are soft enough to easily insert a fork, but not break the potato apart when you insert the fork.

Pour cooked potato cubes into a bowl. Toss on flour, about 1 T at a time, until the potatoes are coated. Add sea salt to taste.

Put potatoes into hot oil (be very careful about dropping them in – they will sizzle a bit) and put into the oven. Cook for 10 minutes – remove the potatoes and flip them over in the oil. Cook for 10 more minutes.

Remove from the oven and place on a plate covered with paper towel (to remove some of the grease). Serve warm, and enjoy!

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