Roast potatoes
A bowl of golden roast potatoes with crisp, crunchy edges and fluffy centres, freshly roasted until perfectly browned and seasoned, creating a classic side dish for any roast dinner.
Equipment
- Saucepan
- Roasting tin
Ingredients
- White potatoes, peeled and quartered
- large pinch of salt
- 3 tbsp vegetable oil or duck fat (see top tip)
Instructions
- Add a pinch of salt to a pan of boiling water, add the potatoes and reduce the heat and boil 20mins.
- In the meantime, preheat the oven to 180c, add the oil to a roasting dish and heat in an oven.
- Drain the potatoes in a colander and shake a few times to make the potatoes edges slightly roughed up. Tip into the hot oil, roll over and cover each potato in oil and place in the oven for 60mins.
- Half way through cooking, turn the potatoes over.
- Once all crispy, serve immediately.
Top tip
- Sunflower oil isn't recommended, I always find my potatoes burn