Easy Roast Potatoes Recipe: Perfect Every Time

20th December 2018

The perfect roast potato recipe is often shrouded in mystery, passed down by generations or involving a hell of a lot of goose fat. In reality, easy roast potatoes made with a good olive oil are just as tasty as those made with animal fat.

The key here is getting the par-boil right so the potatoes are just soft enough to roast well but hard enough to retain their shape. It’s easy to forget about them while they’re boiling so set a timer and keep a keen eye. Between that and hot oil you’ll be well on your way to the perfect roast potatoes.

Print Recipe
Roast Potatoes
Course Side
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 1 kg potatoes peeled
  • olive oil
Course Side
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 1 kg potatoes peeled
  • olive oil
Instructions
  1. Preheat the oven to 200°C
  2. Slice the potatoes into similar size chunks - generally I leave very small potatoes, cut smaller ones in half, quarter medium potatoes and eighth large ones.
  3. Add to a large saucepan of boiling water and cook for 10 minutes until they start to soften but still maintain their shape.
  4. Drain the potatoes and add back to the pan. Give them a shake to make fluffy edges which will crisp up well.
  5. Prepare your baking tray by filling with just enough olive oil to line the bottom of the tray and adding to the oven (just the tray, no potatoes yet)
  6. Leave the tray in the oven for 10 minute for the oil to heat up.
  7. Gently remove the tray from the oven and slowly add in the potatoes. Be careful of the oil here.
  8. Once all the potatoes are in the tray, add back to the oven for 60 minutes or so until golden brown, stirring every 15 minutes and adding more oil if necessary.

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