How to make perfect roast potatoes
This recipe makes utterly perfect roast potatoes! These roast potatoes, with fluffy middles and super crispy edges, are definitely the star of every plate.
- 1 kg (~ 2 lb 3 oz) potatoes (see blog post for best varieties)
- 4 tablespoon unflavoured cooking oil (e.g. vegetable oil or sunflower oil)
- 1 teaspoon salt
- 1 tsp black pepper
Peel the potatoes, and cut them into chunks (depending on your preferred size).
Place the potatoes in a large pan of water, and boil until they are just soft, but still holding their shape. Drain the potatoes, and return them to the pan.
Holding the lid on tightly, firmly shake the pan several times to fluff up the potatoes. They should start to break down just slightly round the edges.
Transfer the potatoes to a baking tray, and toss in a generous amount of oil. Spread them out into a single layer - use two trays if needed. Season generously with salt and black pepper.
Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, turning the potatoes halfway through cooking time, until crisped up to your liking. The exact cooking time will depend on how big you cut your potatoes.
Serving: 1portion | Calories: 294kcal | Carbohydrates: 39.6g | Protein: 4.3g | Fat: 13.9g | Saturated Fat: 1.8g | Cholesterol: 0mg | Sodium: 597mg | Potassium: 1024mg | Fiber: 6.1g | Sugar: 2.9g | Calcium: 25mg | Iron: 1mg