Really easy roasties
- Lucy Netherton
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Serves 8
Easy
Prep: 5 mins
Cook: 1 hr and 55 mins
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The secret to really great roast potatoes, fluffy parboiled potatoes and hot oil - simple!
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
8 tbsp sunflower oil
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2kg potato
such as King Edward or Maris Piper
-
1 garlic
bulb, halved (optional)
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Nutrition: per serving
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kcal290
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fat12g
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saturates1g
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carbs41g
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sugars2g
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fibre3g
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protein5g
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salt0.1g
low
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large roasting tin in the oven. Cut any larger potatoes in half. Cover the potatoes in cold salted water, bring up to the boil and cook for 2 mins. Drain and steam-dry in a colander for 5 mins, then shake to ruffle up the outsides.
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step 2
Remove the roasting tin – be really careful as the oil will be hot. Tip in the potatoes and garlic (if using), and use a spoon to turn them so they are all coated in the oil. Sprinkle with sea salt and pepper, and roast for 1 hr 45 mins, turning every 30 mins or so, until really crisp and golden.
Recipe from Good Food magazine, January 2013
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