The Ultimate Roast Potatoes
The Ultimate Roast Potatoes
Ingredients
- 1 kg Maris Piper potatoes, cut into quarters
- 150 ml groundnut oil
- 1 bulb garlic, cloves separated
- 2 large sprigs rosemary
- as needed salt
- as needed pepper
Instructions
- 1
Pre-heat the oven to 200°C fan.
⏱️ 5 min•🌡️ 200
- 2
Soak the quartered potatoes in a bowl of cold water for 10 minutes to remove any excess starch.
⏱️ 10 min
- 3
Drain the potatoes and transfer them straight into a pan of boiling water. Cook for 10 minutes to soften.
⏱️ 10 min•🌡️ 100
- 4
Drain the potatoes and let them sit in the colander for 5 minutes to steam dry.
⏱️ 5 min
- 5
Give the colander a good shake to fluff up the outside of the potatoes.
⏱️ 1 min
- 6
Whilst the potatoes are cooking, pour 150 ml of groundnut oil into a roasting tin (approximately 24x32 cm). If using a larger tin, add more oil to ensure a depth of about 3/4 cm to 1 cm.
⏱️ 2 min
- 7
Place the roasting tin with the oil into the preheated oven for 8-10 minutes to heat the oil. You can test if it's hot enough by adding a bit of potato peel; it should start bubbling straight away.
⏱️ 10 min•🌡️ 200
- 8
Once the oil is hot, carefully add the potatoes to the roasting tin. Spoon them in individually, flat side down, ensuring there is space around each one for them to crisp up.
⏱️ 3 min
- 9
Roast the potatoes for 35-40 minutes until they are lightly golden.
⏱️ 40 min•🌡️ 200
- 10
Remove the roasting tin from the oven and carefully turn the potatoes.
⏱️ 2 min
- 11
Add the separated garlic cloves and the 2 large sprigs of rosemary to the roasting tin with the potatoes.
⏱️ 1 min
- 12
Return the tray to the oven for another 20-30 minutes, or until the potatoes are super golden and crispy. The garlic and rosemary should also be golden and crispy.
⏱️ 30 min•🌡️ 200
- 13
Using a slotted spoon, remove the rosemary sprigs from the tray and let them cool slightly.
⏱️ 1 min
- 14
Transfer the roasted potatoes and garlic straight into a mixing bowl.
⏱️ 1 min
- 15
Once cooled, scrunch the rosemary sprigs over the potatoes in the mixing bowl, allowing the leaves to break up and disperse.
⏱️ 1 min
- 16
Season generously with salt and pepper, then toss everything together to combine.
⏱️ 1 min
- 17
Transfer the roast potatoes to a serving dish. For maximum crispiness, avoid piling them too high and serve immediately.
⏱️ 1 min
Kitchen Tools
The Ultimate Roast Potatoes
- 1 kg Maris Piper potatoes, cut into quarters
- 150 ml groundnut oil
- 1 bulb garlic, cloves separated
- 2 large sprigs rosemary
- as needed salt
- as needed pepper
Instructions
- 1
Pre-heat the oven to 200°C fan.
⏱️ 5 min•🌡️ 200 - 2
Soak the quartered potatoes in a bowl of cold water for 10 minutes to remove any excess starch.
⏱️ 10 min - 3
Drain the potatoes and transfer them straight into a pan of boiling water. Cook for 10 minutes to soften.
⏱️ 10 min•🌡️ 100 - 4
Drain the potatoes and let them sit in the colander for 5 minutes to steam dry.
⏱️ 5 min - 5
Give the colander a good shake to fluff up the outside of the potatoes.
⏱️ 1 min - 6
Whilst the potatoes are cooking, pour 150 ml of groundnut oil into a roasting tin (approximately 24x32 cm). If using a larger tin, add more oil to ensure a depth of about 3/4 cm to 1 cm.
⏱️ 2 min - 7
Place the roasting tin with the oil into the preheated oven for 8-10 minutes to heat the oil. You can test if it's hot enough by adding a bit of potato peel; it should start bubbling straight away.
⏱️ 10 min•🌡️ 200 - 8
Once the oil is hot, carefully add the potatoes to the roasting tin. Spoon them in individually, flat side down, ensuring there is space around each one for them to crisp up.
⏱️ 3 min - 9
Roast the potatoes for 35-40 minutes until they are lightly golden.
⏱️ 40 min•🌡️ 200 - 10
Remove the roasting tin from the oven and carefully turn the potatoes.
⏱️ 2 min - 11
Add the separated garlic cloves and the 2 large sprigs of rosemary to the roasting tin with the potatoes.
⏱️ 1 min - 12
Return the tray to the oven for another 20-30 minutes, or until the potatoes are super golden and crispy. The garlic and rosemary should also be golden and crispy.
⏱️ 30 min•🌡️ 200 - 13
Using a slotted spoon, remove the rosemary sprigs from the tray and let them cool slightly.
⏱️ 1 min - 14
Transfer the roasted potatoes and garlic straight into a mixing bowl.
⏱️ 1 min - 15
Once cooled, scrunch the rosemary sprigs over the potatoes in the mixing bowl, allowing the leaves to break up and disperse.
⏱️ 1 min - 16
Season generously with salt and pepper, then toss everything together to combine.
⏱️ 1 min - 17
Transfer the roast potatoes to a serving dish. For maximum crispiness, avoid piling them too high and serve immediately.
⏱️ 1 min