Fortunately, a couple of years back at a cooking demonstration at JUMP, I was introduced to a method that is now my favourite way to make them at home. The result is a crunchy outside with a soft inside. You can add any herbs and spices to the mixture that suit your tastes. They're still not as good as my aunts (I imagine my aunt's potatoes involve more oil), but I'm able to make them at home.
Recipe: Crunchy Roasted Potatoes and Carrots
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