Inspired by the success of the rice flour tempura batter we made a couple of weeks ago, today we thought it would be fun to try rice flour as a coating for little cubes of roast potato.
We added herbs to the rice flour before tossing the potato in it, and nutritional yeast at the end.
Yum! Lovely little flavoursome, crispy morsels.
serves 4 as a side
4 potatoes about 200 g each, cubed (skin on)
4 tbsp rice flour
1/4 tsp dried thyme
1 tsp dried oregano
1 tsp dried chervil
1/4 tsp salt
4 tbsp oil, we used sunflower
2 tbsp nutritional yeast
Preheat the oven to 200 degrees c.
Put 3 tbsp of the oil in a large roasting tin and put it in the oven for 5 minutes to heat through.
In a large bowl, combine the rice flour, herbs and salt and then toss the potatoes through to coat well. Remove the roasting tin from the oven and tip the potatoes in. Quickly mix them round. Drizzle the remaining 1 tbsp of oil on top.
Roast for 20 minutes, give them a good mix and return to the oven for a further 20 minutes. Mix again, and then pop them back in the oven for a last 20 minutes.
Toss the crispy potatoes with the nutritional yeast and serve.
By A. and E.