Roast Potatoes

Heston - This recipe will make roast potatoes just the way I like them - with a crisp, glass-like crust and a fluffy interior. I like to add garlic, rosemary and thyme for flavour, but if you prefer your potatoes plain (kids in particular often rebel against unusual flavours in their roast potatoes), you can leave them out. It's important not to stint on the amount of oil you put in the roasting tray. The crispness on the outside of the potatoes comes from the fat that collects in cracks on their surface. So you need to provide plenty of fat so it can do just that. Some people dust potatoes with flour before they go in the roasting tray but I find this can lead to a chewier crust. That's why the potatoes are rinsed of any surface starch before they are boiled.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 6

vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian

olive oil
salt
1.25 kg potatoes king edward, sebago, dutch cream
8 cloves garlic bashed with flat knife
30 gram rosemary sprig
15 gram thyme

Carbohydrate 41.244135 g
Cholesterol 0 mg
Fat 0.747001666591667 g
Fiber 6.35775011205673 g
Protein 5.02740833333333 g
Saturated Fat 0.276885833322977 g
Serving Size 1 1 Serving (223g)
Sodium 16.3166041666652 mg
Sugar 34.8863848879433 g
Trans Fat 0.174992708331302 g
Calories 184 calories

side dish

Preheat the oven to 180C. Wash and peel the potatoes and cut into quarters. Put them in a bowl under running water for five minutes to wash the starch off. Cover the potatoes with water in a large saucepan, bring to the boil and cook until very soft (about 25-30 minutes). Drain carefully and leave to cool in the colander. Pour five millimetres of olive oil into a roasting tray large enough to hold the potatoes in one layer. Place in the oven for 15 minutes. Add the potatoes to the tray with the garlic, if using. Stir to coat in the oil and place back in the oven for at least one hour, turning every 20 minutes. After one hour, add the rosemary and thyme to the pan, if using, and return to the oven for 15-20 minutes or until potatoes are golden brown and crispy all over. Drain on kitchen paper; season with salt

Roast Potatoes

Ingredients

Nutrition facts