Roast Potatoes

Fluffy inside and crunchy outside, roasted in hot oil after a good rough-up in the colander.

TIME BREAKDOWN
Prep: 15 min
Cook: 1h 10m
Total: 1 hour 25 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1.5kg Maris Piper or King Edward potatoes, peeled and cut into large chunks
  • 100ml vegetable oil
  • 1 tsp salt
  • 2 tbsp semolina or plain flour (optional)

Method

  1. Heat the oven to 220°C (200°C fan)/gas 7 and put the oil in a large roasting tin to heat.

  2. Boil the potatoes in salted water for 8 to 10 minutes until the edges are just soft. Drain and leave to steam dry for 5 minutes.

  3. Shake the colander to roughen the edges of the potatoes, then toss with the semolina or flour if using.

  4. Carefully add the potatoes to the hot oil, turning to coat. Roast for 25 minutes.

  5. Turn the potatoes and roast for a further 30 to 35 minutes until deeply golden and crisp. Season with salt and serve.