Best Roast Potatoes
- 1.5-2kg large, floury potatoes, peeled and cut into chunks
- 6 tablespoons olive oil
Place your chunks of potato into a large pot and cover with cold water. Bring to the boil then simmer for 15 minutes until cooked through.
Meanwhile preheat your oven to 220 degrees C. Line a baking tray with baking paper.
Drain the potatoes well then tip out onto the tray. Push all the potatoes as close together as you can. Season evenly with lots of salt the drizzle the olive oil all over in an even layer. Carefully toss in the oil and salt then spread evenly over the surface of the tray.
Place in the oven and bake for 45 minutes until golden and crunchy.
When making these for a crowd, I always prepare a tray of these the day before then simply pop into the oven when my guests arrive. They bake whilst we eat nibbles and have drinks. I use olive oil in my roast potatoes. I know lots of people rave about goose or duck fat, but because I always have olive oil on hand, it's just easier.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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