• Partnered with
  • Easy
  • Serves 6
  • 10 mins prep
  • 65 mins cook

Crispy roast potatoes

Crispy roast potatoes

Crispy roast potatoes

Ingredients

Crispy roast potatoes

  • 1 kg medium potatoes, peeled
  • 1/4 cup (60 millilitres) rice bran or olive oil
  • rosemary sprigs (optional)
  • 4 cloves garlic (optional)

Steps

Crispy roast potatoes

  1. Preheat oven to 200°C or 180°C fan. Line a large baking tray with baking paper.
  2. Cut potatoes in half or quarters, depending on size. Place in a medium saucepan and add enough water to cover. Boil 5-7 minutes, until just tender. Drain and cool slightly. With lid on, shake pan gently so potato becomes slightly rough on surface.
  3. Place potatoes, oil and rosemary, if using, in a large bowl. Season well and toss to coat. Place potato in a single layer on prepared tray and bake 30 minutes. Turn potato and add garlic, if using, to pan. Bake another 30 minutes, until very crisp. Serve immediately.

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Average rating

5 ratings
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