• 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

10 Ratings

Reviews (10)

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
Alice Monaghan's Review | Rating

Exactly what it says on the tin. Great spuds every time

Nigel Warren's Review | Rating

Easy to do and just like recipe says