Recipe > Roast Potatoes
Roast Potatoes
To get this right (and I only say this because I see so many ugly blunders committed with this simple dish) be sure to par-cook the potatoes before roasting.
Also bear in mind that the simple addition of fresh herbs will really bring this dish alive not to mention provide variation to traditional fare.

Serves 4

Recipe Ingredients
675g / 1.5lb potatoes
Sea salt and cracked black pepper
(fresh herbs optional)
2-3 Tblsp Olive or vegetable oil

Mise-en-Place:
Preheat the oven to gas mark 5/ 180°C /350°F
Prepare a saucepan with water, ready to boil
Cut the potatoes in half, or if really large into quarters.

Method:
Boil (or if you have the option; steam) the potatoes for 4-5 minutes
Drain the potatoes
Transfer to a roasting tray
Pour over the oil, season with salt and pepper (and add the herbs if using)
Roast in oven for 1 to 1.5 hours
The potatoes are done when they cut easily and are soft in the middle
Serve as required

Chef Tip:
Do you find that your potatoes stick to your oven tray? Line the tray with good quality baking parchment and be sure to shake the tray from time to time whilst in cooking
Or too late...you didn't read the above tip and your potatoes have stuck! Add some hot water to the oven tray to easily release the potatoes from the tray's surface

Cowboy Trick:
Dude! The amount of times I or my chefs have forgotten to get this dish into the oven in time...it isn't even funny!
To speed cooking time:
Steam then deep fry (in clean oil)
Or deep fry then finish in the microwave
Or steam then finish beneath a hot grill