Crispy Roast Potatoes
About this dish
The ultimate roast potato. Fluffy on the inside, impossibly crispy on the outside.
Allergy Info
None
Diet Info
Vegan, Vegetarian
Ingredients
- Maris Piper Potatoes1 kg
- Oil100 ml
- Salt1 tbsp
Utensils
- Large saucepan
- Colander
- Roasting tray
- Peeler
- Knife
- Chopping board
Method
Preheat the oven to 200°C/180°C fan and boil a kettle of water.
Peel and chop the Maris Piper Potatoes into evenly sized chunks.
Pour the Oil into a roasting tray and place it in the hot oven to heat up.
Place potatoes in a large saucepan, cover with boiling water, add salt, and parboil for 10 minutes.
Drain the potatoes in a colander and shake to roughen up the edges. Let them steam dry for 5 minutes.
Carefully remove the hot tray from the oven — the oil should be shimmering. Tip the potatoes into the hot oil.
Toss the potatoes to coat them evenly in the oil.
Roast for 45 minutes, turning halfway through.
Check they are golden and crispy. Season with more Salt if needed.
Remove from the oven and serve.