• 750g potatoes* peeled and cut into evensized pieces 4-5cm
  • ½ cup olive oil
  1. Preheat oven to 200°C (fan assisted).
  2. Put prepared potatoes into a saucepan with just enough cold water to cover the potatoes. Cover. Bring to the boil. Allow potatoes to boil for 5 minutes.
  3. Drain potatoes very well. This is best done through a colander. Return potatoes to the pan over a low heat to allow any excess water to evaporate. With the lid on shake the pan to ‘rough’ up the potatoes.
  4. Pour oil into a roasting pan and heat in the oven until hot. Add the potatoes in a single layer, turning them to coat in the oil. Roast for 30 minutes. Turn potatoes and roast a further 15-20 minutes, until golden and crispy. Season with salt and serve immediately.

Top Tips

  • * The best type of potato for roasting are floury potatoes – Agria, Red Rascal, Ilam Hardy. These potatoes are low in water content and high in starch.
  • Perfect roast potatoes should be crispy and golden on the outside and fluffy on the inside.

Rate and Review

8 Ratings

Reviews (8)

Derek Burgess's Rating
Derek's Rating
kim st george's Review | Rating

Yummo ❤️

Chris Webb's Rating
Chris Webb's Rating
Odette's Review | Rating

I finally mastered crispy roast potatoes with this recipe

Grant Tuhakaraina's Review | Rating

Omg d lish

Carole spero's Rating