Classic Roast Potatoes

Behold. The crispiest and fluffiest roasties on the planet.

Ingredients

-1 people+

Metric

Method

1. 1

   Slice any large potatoes in half. Add them to a saucepan and cover with cold water. Bring them quickly to a boil over a high heat, then lower the heat slightly and gently boil for 10 minutes.

   
2. 2

   Drain the potatoes and leave to cool in the saucepan (we leave them outside in the colder months).

   
3. 3

   When you’re ready to start roasting the potatoes, first preheat the oven to 200°C fan / 425°F.

   
4. 4

   Add 6 tbsp of olive oil to a roasting tin and leave it in the oven to heat up for 5 minutes.

   
5. 5

   Meanwhile add 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the potatoes. Add a lid to the saucepan and shake the potatoes until the edges go fluffy.

   
6. 6

   Remove the tray from the oven. Quickly but carefully add the potatoes to the hot oil and use a pair of tongs to coat them in the oil.

   
7. 7

   Roast the potatoes for 45-minutes – 1 hour or until their golden brown and super crispy on the outside, turning halfway.

   
8. 8

   Roast the potatoes for 45-minutes – 1 hour or until their golden brown and super crispy on the outside, turning halfway.

   
9. 9

   Serve up with Christmas dinner, Thanksgiving, or Sunday roasts.