Ingredients
- 2 pounds White potatoes and/or red potatoes
- 100 ml Sunflower Oil
- 1 tsp Salt
- 1 Sprig rosemary
Instructions
- Heat the oven to 200°C / 400°F / Gas Mark 6. Peel the potatoes and cut them in half or quarters and place in an empty saucepan
- Fill up the saucepan with cold water, fully submersing the potatoes. Bring the potatoes to the boil and simmer for 15 minutes until just soft in the middle.
- Once your potatoes are cooked, drain them and softly shake the potatoes side to side to soften their edges.
- Pour your oil in the roasting tin and put it in the hot oven to heat up.
- Once your roasting oil is hot, place on top of your stove and carefully add your potatoes one by one to the sizzling oil.
- Place the potatoes back in the oven and cook for 25-30 minutes.
- Turn the potatoes over and cook for another 15-20 minutes.
- Once your potatoes are crispy and golden, take your tin out of the oven and remove the potatoes out of the oil to stop them from turning soggy. Serve straight away
British Roast Potatoes Recipe {with video}
Crispy on the outer edge but soft in the middle, a perfect roast potato!
Ingredients
- 2 pounds White potatoes and/or red potatoes
- 100 ml Sunflower Oil
- 1 tsp Salt
- 1 Sprig rosemary
Instructions
- Heat the oven to 200°C / 400°F / Gas Mark 6. Peel the potatoes and cut them in half or quarters and place in an empty saucepan
- Fill up the saucepan with cold water, fully submersing the potatoes. Bring the potatoes to the boil and simmer for 15 minutes until just soft in the middle.
- Once your potatoes are cooked, drain them and softly shake the potatoes side to side to soften their edges.
- Pour your oil in the roasting tin and put it in the hot oven to heat up.
- Once your roasting oil is hot, place on top of your stove and carefully add your potatoes one by one to the sizzling oil.
- Place the potatoes back in the oven and cook for 25-30 minutes.
- Turn the potatoes over and cook for another 15-20 minutes.
- Once your potatoes are crispy and golden, take your tin out of the oven and remove the potatoes out of the oil to stop them from turning soggy. Serve straight away