Potato Recipe #5
Roast Potatoes |
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Roast potatoes are one of those dishes that every assumes you can cook.
But they can be quite tricky to get right.
The key is to make sure you're using larger potatoes that go fluffy when cooked, rather than early season waxy potatoes.
Then just follow the "tricks" in this recipe and you're guaranteed to get everyone coming back for seconds! |
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Ingredients |
Serves 4 as a side dish
1kg potatoes
4 tablespoons vegetable oil (I like a 50:50 mix of sesame oil & sunflower oil)
1 teaspoon salt (optional)
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Method |
- Pre-heat the oven to 200 C. Put the oil in an oven-proof dish and heat in the oven as it warms.
- Scrub the potatoes and cut them in half or quarters, depending on the size.
- Boil the potatoes for 10 minutes, until getting soft.
- Useful trick:
Drain the potatoes in a colander. Then shake them in the colander. This makes the outsides go fluffy, so you get a wonderful crispy finish after roasting.
- When the oil in the oven-proof dish is really hot, take it out of the oven and put it on the hob.
(Keep the oven door closed - a hot oven is the key to successful roasties).
Tip the potatoes into the dish and use a spoon to turn them and coat them in oil. Sprinkle with salt, if using.
- Return the dish to the oven and cook for 20 minutes.
- Get the dish out of the oven and close the door. Carefully turn all the potatoes, to coat them in oil again and roast the other sides.
- Return to the oven for up to 20 minutes, until the potatoes are cooked through and the skins are crispy.
Delicious with Nut Roast or Lentil Bake or as part of a traditional Sunday lunch.
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Time From Cupboard-To-Table |
About 45 minutes.
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Notes & Variations |
| Try adding fresh herbs when you add the potatoes. Fresh sage leaves work particularly well. |
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Ratings & Reviews |
| Rating |
Comments |
| 10/10 |
wow - i make better roasties than my mum now! |
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