For the Perfect Roast Potato recipe, it's all about getting that golden, crispy exterior with a soft, fluffy center. Starting your potatoes in cold water ensures even cooking, preventing the outside from turning mushy while the inside stays underdone. This simple technique, combined with a bit of olive oil, herbs, and optional butter, creates roast potatoes that are packed with flavor and texture. Whether you’re prepping them ahead of time or roasting on the day, these potatoes make a delicious side for any meal. Perfectly seasoned and irresistibly crispy, they’ll quickly become your go-to for roast dinners!
P.S. Starting your potatoes in cold water helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through (the heat can take a while to get through to the core)
Ingredients:
- Potatoes from your box
- Olive oil
- S & P
- Bit of butter (optional)
- Herbs, like rosemary or thyme - fresh or dried (optional)
THE DAY BEFORE
Method:
- Preheat the oven @190 C
- Thoroughly wash & scrub your potatoes, no need to peel
- Cut the potatoes in even sizes. Place in a large pot, cover with cold salted water and gently boil for 7 mins. Drain in colander and leave to steam dry. Give the colander a big shake, getting rid of all the excess water!
**All this can be done days before. Just store your potatoes covered in the fridge and have them ready to roast.**
ON THE DAY
- Place your potatoes in a large baking tray, in a single layer. Drizzle with about 2 tbsp of oil and season with LOTS of S & P.
- Roast for about an hour until golden brown and crispy. Very important -> flip/ turn your tatties about 20 mins in, and then at 40 mins. Make sure every potato surface gets brown and crispy!
- On the last 10 mins add chopped fresh or dried herbs, and a few small chunks of butter (3 tsp around the tray). Shake and pop back in for 10 mins.
- Remove from oven, top with flaky salt and chopped fresh parsley from your box.
