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)

Method

1. Pre-heat the oven to 200 C. Put the oil in an oven-proof dish and heat in the oven as it warms.
   
   
2. Scrub the potatoes and cut them in half or quarters, depending on the size.
   
   
3. Boil the potatoes for 10 minutes, until getting soft.
   
   
4. 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.
   
   
5. 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.
   
   
6. Return the dish to the oven and cook for 20 minutes.
   
   
7. 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.
   
   
8. Return to the oven for up to 20 minutes, until the potatoes are cooked through and the skins are crispy.
   
   

Time From Cupboard-To-Table

Notes & Variations on Roast Potatoes

Try adding fresh herbs when you add the potatoes. Fresh sage leaves work particularly well.

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