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Roast Potatoes with Zesty Salt

By OcadoLife
For the ultimate roasties, try chef and restaurateur Mike Davies’ Roast Potatoes with Zesty Salt. His secret? Parboil them in advance so they have time to dry out before roasting, and scatter them with a fragrant mix of…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 2kg Maris Piper or King Edward potatoes, peeled and cut into large chunks
  • 6 tbsp olive oil
  • 2 tbsp sea salt flakes
  • 1 unwaxed clementine, finely zested
  • 2 sprigs rosemary, leaves finely chopped
  • 2 sprigs thyme, leaves finely chopped
  • 1 sprig sage, leaves finely chopped

Method

4 steps

  1. Step 1

    Put the potatoes in a large pan and cover with cold, generously salted water. Bring to the boil, then simmer for 8 mins (approx.) until completely tender but not falling apart.

  2. Step 2

    Drain well, then tip into a large roasting tin; toss with half the oil. Leave to cool fully before roasting.

  3. Step 3

    Put the sea salt flakes, clementine zest, rosemary, thyme and sage into a small bowl and stir together.

  4. Step 4

    Preheat the oven to 200°C/180°C fan/gas 6. Drizzle the remaining oil over the potatoes and turn gently to coat. Roast for 60 mins (approx.), turning halfway, until golden and crisp. Transfer to a serving dish and scatter over some of the zesty salt, as desired, just before serving.