I really think the best potatoes for roast potatoes are Maris pipers. If you can’t find this type then make sure the packaging on the potatoes say they are suitable for roasting (not all potatoes are such as ‘new’ potatoes).
Preheat the oven to 190C (but really depends on your oven – it needs to Hot!)
Peel the potatoes, cutting any larger ones so they’re all the same size – the size depends on what size you like your roast potatoes, just make them all the same size 😀, I like to cut the potatoes diagonally (not square /90 degrees) , so there are sharp angles, these seem to get more crispy edges.
Rinse the peeled potatoes in cold water several times to get rid of any extra starch, then tip into a large saucepan, cover with cold salted water and bring to the boil and boil for only 7 minutes (parboil), then drain and leave in the saucepan with the lid off to steam dry for 3 minutes.
Give the saucepan a few good shakes to give the potatoes rough looking edges – this will help to make them crisp later on.
Tip the potatoes into a large metal tray making sure there is enough room for them in one layer, and add the olive oil, season really well with sea salt and black pepper. Mix the potatoes to cover them all in the olive oil.
Put the tray into the hot oven for 40 to 45 minute and halfway through, release any stuck potatoes using a metal spatula (a fast sliding action parallel to the metal tray) and then turn the potatoes. Continue to cook until the potatoes are golden brown with dark golden brown bits.
Remove from the hot oven and place on some kitchen roll to help drain for 5 mins, then place them into a serving bowl and serve.
Roast potatoes
Equipment
- 1 metal spatula
Ingredients
- 1.5 kgs Maris Piper potatoes
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
Method
- Preheat the oven to 190C (but really depends on your oven – it needs to be Hot!)
- Peel the potatoes, cutting any larger ones so they’re all the same size – the size depends on what size you like your roast potatoes, just make them all the same size, I like to cut the potatoes diagonally (not 90 degrees) , so there are sharp angles, these seem to get more crispy edges.
- Rinse the peeled potatoes in cold water several times to get rid of any extra starch, then tip into a large saucepan, cover with cold salted water and bring to the boil and boil for only 7 minutes (parboil), then completely drain and leave in the saucepan with the lid off to steam dry for 3 minutes.
- Give the saucepan a few good shakes to give the potatoes rough looking edges – this will help to make them crisp later on.
- Tip the potatoes into a large metal tray making sure there is enough room for them in one layer, and add the olive oil, season really well with sea salt and black pepper. Mix the potatoes to cover them in the olive oil.
- Put the tray into the hot oven for 40 to 45 minute and halfway through, release any stuck potatoes using a metal spatula (a fast sliding action parallel to the metal tray) and then turn the potatoes. Continue to cook until the potatoes are golden brown with dark golden brown bits.
- Remove from the hot oven and place the potatoes on kitchen roll to help drain the oil for 5 mins, then place them into a serving bowl and serve.
Notes
- Tablespoon of chopped fresh rosemary leaves, and scatter over the potatoes as you mix them with the olive oil
- 3 or 4 whole cloves of garlic, slightly crushed and placed in with the potatoes as you mix them with the olive oil
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).