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’.
yum yum 🙂 thats pretty much the same as how I do mine, I season with vegeta mmm… I want roast taters for dinner tonight lol
Ham and potatoes. Lucky hubby!
Okay, help out a new cook here. When you say "roast" what does that mean for temperature and placement of the pan in the oven?
Hi there! Thanks for your query. The temp I use is about 180 deg C (or 450 deg F) for around 30 mins (check after 20 mins that they aren't burning) and usually the middle rack of the oven. If you're roast meat is on the middle shelf, I have used both the top or bottom shelves but just watch they don't burn on the bottom or top. Hope this helps.
Anne xx
Okay. I think I can do that! LOL! One more question I thought of. Do you turn them over at all while they are cooking?
You can do. I have and I haven't. You can check after about 15 mins and just give the pan a bit of a shake. Hope they turn out nice for you.