750g potatoes* peeled and cut into evensized pieces 4-5cm
½ cup olive oil
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 100g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat oven to 200°C (fan assisted).
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.
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.
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.
* 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.
What do I need?
750 g potatoes* peeled and cut into evensized pieces 4-5cm