Roast Potatoes
This recipe delivers roast potatoes with that perfect blend of a crispy exterior and a soft, fluffy center. The key to the crispy magic? Being generous with the oil. Whether you choose olive oil, goose fat, or beef dripping, each offers its unique flavor profile. If you’re feeling adventurous, garlic and rosemary can be added during boiling or tossed in the roasting tray just before finishing. Both are optional but delicious additions.
Roast Potatoes
Description
A perfect side dish to complement your sunday roast, steak dinner or just to snack!
Ingredients
Instructions
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Preheat the oven to 180°C
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Wash and peel the potatoes and cut into quarters. Put them in a bowl under running water to wash the starch off.
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Cover the potatoes with water in a large saucepan then add the garlic and rosemary, if using, and bring to the boil. Cook for about 25-30 minutes or until the potatoes are very soft and almost breaking apart. Drain carefully and leave to cool in the colander.
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Meanwhile, pour 5 mm of olive oil into a roasting tray large enough to hold the potatoes in one layer. Place the tray in the oven for 15 minutes to preheat the oil.
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Add the potatoes to the pan and coat them in the hot oil. Place the tray back in the oven for at least 1 hour and 15 minutes, turning the potatoes gently every 20 minutes, until the potatoes are golden brown and crispy all over.
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Drain on kitchen paper and season with salt.
