Ingrid’s roast potatoes

Ingrid’s roast potatoes

By
From
From Pasta to Pancakes
Serves
6
Photographer
Claire Peters

Crispy roast potatoes are a staple part of a roast dinner. They are amazing, but there is an art to getting them right. My best friend makes the best crispy, fluffy roasts and this is the way she does it. They take a while to cook, so remember to start them in plenty of time.

Ingredients

Quantity Ingredient
8 white potatoes, cut into 5 cm pieces
4 tablespoons olive oil
50g butter
2 tablespoons rosemary, chopped, (optional)

Method

  1. Preheat the oven to 200°C. Bring a large pan of water to the boil and add the potatoes for 5–8 minutes, until they are beginning to soften.
  2. Drain the potatoes and tip them into a large roasting tray.
  3. Take a fork and scratch the potatoes, fluffing them up a little.
  4. Pour over the olive oil and use your hands to rub it in well. Then dot with the butter.
  5. Add the rosemary, if you’re using it, and lots of salt.
  6. Place in the oven to roast for 1 1/2–2 hours until golden and crispy.

Optional extras:

  • I love cooking these with goose fat. It’s a brilliant way to roast potatoes and gets them so crunchy and gorgeous. Just replace the olive oil with goose fat.

Serving suggestions:

  • Perfect with roast chicken and all the trimmings.

Leftovers:

  • Keep the cooked potatoes and eat them cold in a tuna or chicken salad. They will keep, covered, in the fridge for 2–3 days. To reheat, place in the oven at 130°C for 15 minutes.
Tags:
student cooking
easy
healthy
budget
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