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Crispy Roast Potatoes


1kg potatoes (or however many you are feeding)

Lard/ Coconut Oil

1 sprig rosemary




Preheat oven to 200°C

In a large pot on the stove, place the potatoes and water to cover.

Bring to the boil, then reduce to a simmer. Simmer until the potatoes are soft but firm in the centre.

Drain the liquid, and pour the potatoes into a baking dish (not a tray)

Using a potato masher, push down on the potatoes so they crush and flatten slightly. The aim here is to roughen them up. Don't worry if bits of potato come off, just tap it back into the dish. This will make more crispy bits!

Add 3 tbsp lard to the potatoes (or coconut oil if using) and spread it around. The heat of the potatoes will melt it.

Then sprinkle with rosemary, salt and pepper.

Cook in the oven for 60 minutes. At the half way point, check on them and add more lard/ coconut oil if necessary.

Serve as a side dish to your main meal.


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Happy Day!

Jenna Poole

Clinical Nutritionist


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