Crispy fluffy Roast potatoes
After sharing our potatoes on instagram many of you asked for the recipe! So here it is, the perfect roast potatoes, they’re light, fluffy and crispy!
Ingredients
1.5 kg King Edward potatoes
1 bulb of garlic
3 tablespoons olive oil
1 bunch of fresh rosemary
Method
Preheat the oven to 190ºC/375ºF/gas 5.
Peel the potatoes, cutting any larger ones so they’re all an even-size
Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 12- 15 minutes, (do not cook through) then drain in a colander and leave to steam dry for 3 minutes.
Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. You won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, then scrunch and mix it up a bit.
Add a little olive oil to the roasting pan– and put in the oven till hot, then season the potatoes really well with sea salt and black pepper an toss them into the roasting pan for 30 minutes, or until lightly golden and three quarters cooked.
Add your chosen flavour combo and herbs to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious. Turn and coat in oil every 15 mins.
Transfer to a plate lined with kitchen tea towel of paper towel to drain off some of the excess oil, then tuck in!
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