In addition to our crunchy crackling roast pork we had on Sunday night, we had my best ever crunchy roast potatoes which I serve with every roast meal. It’s pretty simple to get them crisp and crunchy on the outside and soft and fluffy on the inside.
Peel and quarter the potatoes. Par boil for about 7 to 10 mins. Once cooked, drain and return to pan. Move around on warm hot plate just to remove any moisture from the potatoes. Drizzle with olive oil and salt. (I like to use rock salt.) Put the lid on the saucepan and give it a good shake, to ‘rough up’ the potatoes.
Spread on a baking sheet lined with paper and roast until golden and crispy. Mine usually take about half an hour.
The results speak for themselves. I sometimes cut them up a bit smaller to have with steak or a Greek lamb dish. You can sprinkle with a little rosemary or toss through a little crushed (or roasted) garlic when having them ‘Greek style’.
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