Crispy Roast Potatoes

There’s nothing like perfectly roasted crispy on the outside fluffy on the inside potatoes, but how do you get them that way? There’s so much information on the web about the best way to roast potatoes for maximum deliciousness, so to save you all time wading through endless blogs and recipes I’ve done it for you.

After narrowing it down to a few that sounded the best I tested them and this is the delicious outcome;  

  • First step is choosing the right type of potato (there are around seventy varieties in NZ) you want a floury potato, not waxy – I like to use Agria as they’re readily available and roast really well.
  • Peel and cut your potatoes (I used 1kg) so that there’s plenty of edges for the oil to soak into, then try to get as much starch out of the potatoes as you can before you roast them. Do this by putting them into a pot under cold water and leaving them for around five minutes, then tip the water out and rinse again under more cold water.
  • Turn your oven on to 200c or 180c fan forced. While it’s heating put the potatoes into simmering hot water and cook until they are just about to fall apart, then take them out and pat dry, they should have cracked bits for the oil to soak into, this gives you the crispy crunchy bits.
  • Put 5 Tbl Olive Oil into your roasting pan and heat until almost sizzling, around 5 minutes, take the pan out, carefully add the potatoes sprinkle with rock salt and turn in the oil until totally covered. Put the tray back into the oven and roast for 30 minutes (checking during this time and adding more oil if necessary), turn the potatoes over with tongs, add some fresh rosemary sprigs and garlic cloves and put back in for another 30 minutes. Serve with cracked pepper to taste.

 

 

Comments 1

  1. Makes sense and sounds simple. Like the old way my mum did with potatoes. They were always rinsed twice, even for boiling.

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