Cheesy Roasted Potatoes

I’ve been reading a lot about the ‘Potato Challenge’ lately. It was created by Andrew Taylor, an Australian man who has eaten nothing but potatoes for the entirety of 2016 in an attempt to crack his eating addiction (You can read about it here). I’ve been fascinated by Andrew and his choice to only eat potatoes for 365 days that it’s made me both very tempted to give it a crack, and I’ve craved potatoes a hell of a lot more than usual.

He talks about gambling, alcohol, drugs and smoking – that if you want to give up any of the aforementioned addictions, you can just quit them; rid them from your life completely. (I know it’s not as easy as that, but you know what I’m trying to say.) But food is different. You can’t just ‘quit food.’ So potatoes were chosen as a simple food, to reinvigorate the tastebuds and to decrease Andrew’s food addiction. Interesting stuff.

So that’s an explanation to how these cheesy roasted potatoes were born. They’re crispy on the outside, super soft on the inside and also incredibly flavourful. With a recipe like this, I generally cook up a batch of anywhere up to 2kg. Typically I divide the potatoes into a few containers, add a bunch of fresh greens and a good drizzle of olive oil and I’m set for at least three days.

For the sake of this recipe, let’s work with 1kg of potatoes. So if you want 500g, halve the recipe, and if you want 2kg, double the recipe. Also, don’t skip out on the corn flour. That’s what makes these potatoes super crispy!


  • 1kg potatoes of your choice
  • 2tbsp extra virgin olive oil
  • 1tbsp corn flour
  • 4tbsp nutritional yeast
  • 1tbsp Italian herbs
  • A good pinch of salt and pepper
  • Optional: A pinch of dried chilli flakes


  1. Preheat oven to 200 degrees celsius and prepare a baking tray with baking paper.
  2. Slice potatoes evenly into thick coins and then cut in half again.
  3. Place all of the ingredients (including the potatoes) into a large bowl and mix until the potatoes are evenly coated.
  4. Spread out onto a baking tray and cook for 20 – 25 minutes.
  5. Before rotating the potatoes, grab a set of tongs and roughen up the potatoes a little. This will create crispier edges! Rotate and then place back in the oven until golden brown (or roughly about 15 – 20 minutes).
  6. Allow to cool before storing in an airtight container in the fridge.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s