The perfect roast potatoes - crisp and crunchy on the outside, fluffy on the inside. Don't be tempted to cut them too small to decrease the cooking time; you'll end up with dried out spuds! The perfect accompaniment to a roast.
750 potatoes, peeled and cut to the desired size
enough olive oil to cover
good pinch of dried mixed herbs
good pinch of sea salt
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Parboil the potatoes for 10 minutes and drain, return to the pot.
Pour enough olive oil into the pot to coat the potatoes thoroughly, add the herbs and salt and shake vigorously until the potato edges are fluffed up and the herbs and salt are covering the potatoes evenly. (Hold a pan lid over the pan whilst shaking them)
Place in around the roast (if you are making a roast and assuming there is enough space) for approx 45 - 50 minutes or until golden brown and can be pierced easily with a fork;
Alternatively place in a baking tray and bake in the oven for approx 50 minutes at 180 degrees.