Perfect Roast Potatoes
By OcadoLife
Published on 12 November 2024
“The key to these Perfect Roast Potatoes is not how they’re cut or the fat that you use,” says food and recipe writer Ed Smith. “Rather, it’s about: seasoning the potatoes when parboiling (salty water, rosemary, garlic); allowing them to cool before roasting – even for a day or two in the fridge if you like to get ahead; using large low-sided tins with plenty of space for the air to circulate; and shaking them a few times to ensure they’re golden on all sides.”Time and servings
1 hr 45 minsTotal time
8Servings
10 minsPrep time
1 hr 35 minsCooking time
Ingredients
- 1.4 kg maris piper potatoes (or king edward), peeled and cut into 4 cm pieces
- 3 garlic cloves, bashed, plus a few extra for roasting
- 3 rosemary sprigs, plus extra for roasting
- 3 tsp fine table salt
- 5 tbsp vegetable oil
- 2 pinches sea salt flakes, to finish
Method
Step 1
Put the potatoes in a large pan of cold water. Add the garlic, rosemary and fine salt; bring to the boil. Simmer for 10 mins or until tender but holding their shape. Strain; cool in the colander, then shake to rough up the edges. If making ahead, chill in an airtight container until needed.Step 2
Preheat the oven to 220°C/200°C fan/gas 7. Tip the potatoes into a roasting tin; arrange in a single layer (use 2 tins if needed) with the extra garlic and rosemary. Drizzle with oil; turn to coat and place cut-side down.Step 3
Roast for 1 hr 25 mins, shaking the tin occasionally until crispy all over. Sprinkle with sea salt flakes; serve immediately.Step 4
Recipe Tip: Allow extra time for cooling.