By Marie Muccio
Everybody loves roast potatoes, and I am confident in saying I have the perfect roast potato down pat. Crunchy on the outside, soft, and fluffy on the inside with just the right amount of salt and a hint of rosemary. It’s a side that jazzes up every main dish and one you are going to want to make time and time again!
The ingredients are all pantry staples, so it’s one of those sides that you can make at a moment’s notice. It’s the perfect pair for roasts, steak, chicken, or fish but you can pair them with just about anything.
I allow 1 to 2 potatoes per person depending on what the potatoes are being served with and how many other sides you have. Either way I recommend always going for more if in doubt because these potatoes are always eaten up quickly.
To get that amazing crispness, before roasting the potatoes it’s essential to give them a good boil. This not only speeds up cooking time in the oven but the softer the potatoes the crispier and crunchier they will become. You want to get the texture halfway between just cooked and mashed.
To flavour your potatoes, I use the basics: olive oil, salt, and pepper but garlic and rosemary and a handful of black olives give your potatoes loads of flavour.
After draining the potatoes, return them to the pan and toss with the olive oil, salt, pepper, garlic, and olives (if using). Give the potatoes a good shake up in the pot. I place the lid on while I shake them. This part is key to crispy perfection. Shaking them makes them rough around the edges and this is how you get the delicious gnarly bits.
So next time you’re in need of a side, be sure to give these potatoes a go.
- 6 medium Desiree potatoes
- 4 garlic cloves, peeled
- 4 tbs olive oil
- 1 tbs rosemary
- Small handful black olives (stone in) optional
- Sea salt flakes and pepper for seasoning
- Preheat oven to 200° Line an oven tray with baking paper.
- Peel and quarter the potatoes, if you are using larger potatoes, you can cut them into 8.
- Place potatoes in a pot and fill with cold water until the potatoes are fully submerged.
- Bring to the boil and cook for 5 minutes.
- Drain the potatoes and return them to the pot. Add remaining ingredients. Place the lid on the pot and shake vigorously.
- Transfer the potatoes to the prepared oven tray, spreading them out evenly and being mindful not to overcrowd the tray.
- Place in oven and cook for 15 minutes or until they start to turn golden. Give the tray a good shake then return to the oven.
- Turn up your oven to the highest heat and cook for further 5 minutes to crispen up further.