Everybody who has ever had the pleasure to taste my roast potatoes, unanimously agree that they are the best they have tasted. These are truly the ultimate roast. Crispy golden brown on the outside and soft and tender on the inside. Once you’ve experienced these beauties, there is no going back.
Ingredients
- 10 medium sized potatoes (Maris Piper or a waxy red)
- 6 tbsp of olive oil
- Rough grain sea salt
How to Make It
- Peel the potatoes and boil water in a pan on the hob. Once boiled, add the potatoes and par boil them for 10 minutes. It is important not to over boil at this stage otherwise they will just end up as mush.
- Drain the potatoes in a cullender and toss gently, so all potatoes are fluffy. Half each medium size potato.
- Then lay the potatoes on a chopping board and using a fork, gently ridge each face of the potatoes and then add to roasting pan. Continue with all potatoes.
- Heat the oil in a rigid roasting tray on a heat of 220C (425F). Once the oil is sizzling, take out the roasting tray and place on hob. Now scoop up the hot oil and cover all faces of the potatoes.
- Lightly sprinkle the rough grain sea salt over the potatoes and put in oven.
- After 55 minutes or when golden brown, take out and serve immediately. If left too long, they will lose their crispiness and burn.
