I couldn’t create a potato guide and not tell everyone how to create a good roast potato, that would just be unethical.
Roast potatoes were a staple with Sunday night roast, with my grandma cooking hers in a vat of solidified oil. Whilst I care for my arteries a bit more these days, these potatoes still manage to be fluffy on the inside, crispy on the outside, and perfect every time.
Roasted Potatoes
These potatoes are a staple for a your roast night; fluffy on the inside, crispy on the outside, and perfect every time.
Course: SidesCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
45
minutesTotal time
55
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 4 potatoes
2 tbs 2 oil
salt & pepper
1 tsp 1 dried rosemary (optional)
1 tsp 1 dried thyme (optional)
Directions
- Preheat the oven to 220 degrees (200 fan-forced) and prepare a baking tray.
- Peel (optional) the potatoes and cut into halves/ thirds depending on how large your potato is. Par-boil the potatoes in salted water for 15 minutes, then drain.
- Place the potatoes into the baking tray. Either shake the potatoes until they’re slightly rough around the edges, or slam each potato into the tray. Coat with oil, rosemary, thyme, salt, and pepper, then toss to ensure they’re coated evenly. Make sure there’s a 1-2 cm gap between each potato before roasting.
- Roast the potatoes for 30 minutes or until golden, flipping with tongs half-way through the cook. The longer you leave these the more golden they’ll get, the high temperature should allow 30
- minutes to be plenty of time. Enjoy!
