Addictively Crispy Roast Potatoes
Crunchy, salty, fluffy, perfectly addictive. Listen up friends, these are the perfect roast potatoes!
As a private chef, this is the dish my clients request time and time again, as well as being a personal favourite of mine and my family.
Be sure to make more than you think you’ll need, as everyone is sure to come back for seconds!
Addictively Crispy Roast Potatoes
SERVES: 6-10
READY IN: 1 hr 20 mins
DIETARY: DF | GF | VEG | VGN
Ingredients:
1.5-2kgs floury potatoes (such as Agria)
olive oil (or duck fat for extra flavour)
6 sprigs of fresh rosemary
10 cloves of garlic
sea salt
Method:
Preheat the oven to 220°C (425°F) and peel potatoes. Cut the potatoes into even sized pieces, leaving any smaller potatoes whole and cutting larger ones in half.
Put the potatoes in a large pot, cover with water and bring to the boil. Once the water is boiling continue to cook for about 6-8 minutes until the potatoes are parboiled/tender when pierced with a knife/fork (you don't want them to get too soft they start to fall apart). Drain the water from the pot and leave to cool.
In a large deep oven dish, big enough to fit the potatoes in a single layer, pour enough olive oil to cover the bottom of the dish and be around 1cm deep. Place in the oven for 10 minutes to heat.
With the lid on the pot of potatoes give them a good shake to roughen up the edges and make them a little fluffy. Once the olive oil is hot bring the dish out of the oven and carefully place the potatoes in the dish using tongs to avoid getting splattered with hot oil.
Cook for 30 minutes then turn the potatoes and scatter the sprigs of rosemary and garlic cloves over the top. Cook for another 15-30 minutes or until the potatoes are very crispy and golden brown (the total cooking time will depend on the size of your potatoes).
Remove the potatoes from the oil and place on a paper towel lined plate or tray. Generously season with salt and serve immediately.
TIP:
You can boil the potatoes a day or two in advance and keep them in the fridge until you want to roast them (let them come to room temperature before roasting).