Fluffy, crispy, and delicious, these are the perfect roast potatoes. Great for Sunday lunch and the perfect side dish for any roast dinner. Remarkably simple to make, these tips and tricks help to give the ultimate roasted potatoes.
Place the potato quarters in a large pot of cold, salted water. Bring to a boil and simmer for 10 minutes.
Carefully add the potatoes to the roasting tin Drain the potatoes and return them to the pot. Shake the pot vigorously to roughen up the edges of the potatoes. You can also use a colander.
Carefully add the potatoes to the roast tin and drizzle with olive oil.
Add the rosemary sprigs to the roasting tin and season with salt and pepper, and mix well.
Roast in the preheated oven for 40-45 minutes until golden brown and crispy, turning occasionally.
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