The Best Roast Potatoes
Course: Sides Servings: As many as needed
Prep time: 10 min Cook time: 25 mins
Difficulty level: Easy
Author: Jennifer Sargison
Forget about the Nut Roast and Yorkshire Puddings you need a good old Roast Potato to really make the perfect roast dinner. These roast potatoes are so simple to make and always turn out perfect…crisp and crunchy on the outside and soft and fluffy in the middle. I like to use a good quality potato like Maris Piper or Albert Rooster is another good choice, the quality of the potato is key to a crisp yet fluffy potato.
To make the Best Roast Potatoes:
Preheat the oven to 180 c
Peel as many potatoes as you’ll need and chop them in half so they’re cut into good size half pieces.
Pop them into a large pan of boiling water and par boil them for 5 minutes.
Whilst the potatoes are par boiling add a splash of vegetable oil and a sprinkle of salt to a baking tray and pop in the oven for the oil to heat up.
Drain the potatoes and put them back into the pan. Pop a lid on the pan and give the pan a really good shake, this is so the potatoes fluff up a little on the outside so you will end up with a crispy potato.
Add the potatoes to the hot oil (they should sizzle) and ensure all of the potatoes are coated with oil.
Bake for 20-25 minutes or until crispy and golden.
The roast potatoes can be served straight away or they can cool and be re-heated in the oven for 10 minutes before serving.
They also freeze well too.
If you do make this then I hope you love it
Any thoughts or comments?
Please leave your message below and I’ll get back to you
Big love, Jen x