Most people have their own way of roasting potatoes, as we all get so used to our own cookers. If you already have a favourite way, then you can simply stick to that and toss in some chopped herbs just before you serve the roasties. If, however, you’d like to follow a step-by-step recipe, then this is a reliable way to cook tasty roast potatoes every time.
Allow about 1 hour and fifty mins to make these from start to finish. You can do steps 1 to 4 in advance if you’re making a big roast dinner, and then just bung them in the oven about an hour and a quarter before serving.
Ingredients (serves 4 as part of a roast dinner)
- 700g medium potatoes, peeled and chopped into quarters (approx 2 inch pieces)
- 2 tbsp olive oil
- Pinch sea salt
- 1 tbsp chopped fresh herbs – thyme and/or rosemary work brilliantly
Method
- Preheat the oven to 200c
- Get a large pan of salted water on the boil
- Parboil the potatoes by adding them to the boiling water and cooking on a medium heat for approx 15 mins until just tender when you pierce them with a knife.
- Strain in a colander and let the potatoes steam dry.
- Put the potatoes back in the saucepan, add the olive oil and salt, and with a lid on, shake well to coat the potatoes.
- Spread the potatoes out in a roasting tray and put in the oven for 1 hour to 1 hour and a quarter until golden brown all over, shaking the pan every 20 mins to release steam and turn the potatoes.
- As soon as you take the potatoes out once they’re cooked, throw in the herbs and salt and shake well before serving.