Very Easy Roast Potatoes
This method couldn’t be simpler, and the result is perfection: beautifully crisp, golden roast potatoes with a soft, fluffy centre every time
Equipment:
- 1 Roasting tray
- 1 Potato peeler
Ingredients:
- Potatoes Simply adjust the quantity to suit the number of guests you’re feeding
- Vegetable oil
- 3 cloves Garlic Add more or less dependant on the number of potatoes your roasting
Instructions:
- Peel and cut potatoes to size
- Wash them in cold water until the water runs clear
- Add enough vegetable oil to the tray to cover the base. You can preheat the oil if you prefer, but it’s not essential.
- Par boil for 10 mins in salted water
- Drain your Potatoes and leave to steam dry
- Add potatoes to oil in tray
- Add 3 cloves of garlic with skin on to tray
- Brush the potatoes with vegetable oil, making sure they're full coated
- Season with salt
- Put you potatoes in the oven
- Turn each potato over when you see them go golden brown (around 30 minutes)
- I cook my potatoes for the same length of time as the meat, usually around an hour and a half, or until they turn a lovely golden brown
Tips / Notes
I haven’t given a specific serving size for this recipe because it really depends on how many people you’re cooking for and how much they love roast potatoes (which is basically everyone, right?)
You’ll also notice I haven’t included an oven temperature. As I always say, I simply pop my roasties in alongside the meat. If they need a little longer once the meat is done, I just leave them in until they’re beautifully golden and crisp!
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