Crispy on the outside and soft on the inside, you can't beat perfectly roasted potatoes
Cooking InstructionsDownload PDF
Place the peeled and chopped potatoes in a large saucepan of cold salted water and bring to a boil. Cook for 6-8 minutes or until just tender.
Drain well then place a lid on top of the pot and shake the potatoes – this roughs up the edges and will make them extra crispy.
Spread the potatoes out on a large baking sheet and allow to cool completely.
Preheat the oven to 180°C, gas mark 4. Place a roasting tray filled ⅔ of the way with oil in the oven. Once the oil is hot, remove the tray from the oven and add the dried, cool potatoes to it and quickly return to the oven. Roast the potatoes until golden and crispy – approximately 20-25 minutes. Drain on paper towels and season while still hot. Serve immediately.