Crispy and golden on the outside, soft and fluffy in the middle - this is how to make Perfect Roast Potatoes #ovenroasted #potatoes
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5 from 1 vote

Perfect Roast Potatoes

Crispy and golden on the outside, soft and fluffy in the middle - this is how to make Perfect Roast Potatoes 
Course Dinner, Lunch, Side Dish
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 serves
Author Marie

Ingredients

  • 1 kg 2 ½ pounds potatoes
  • 3 tablespoons vegetable oil (notes)
  • Salt

Instructions

  • Peel the potatoes and chop into 1.5 inch chunks all about the same size.
  • Place the potatoes in a large saucepan and cover with cool tap water. Bring to the boil over high heat and cook for approximately 7-8 minutes until fork tender (the edges should be soft and break away easily)
  • Drain in a colander, then return the potatoes to the saucepan over LOW heat. Shake them around a little to keep them moving in the pan while they dry out, and to rough up the edges – only for about 30 seconds. Don’t worry if lots of bits break off, they’ll crisp up beautifully in the oven.
  • Place in a dish in the fridge uncovered until completely cold.
  • Preheat your oven to 230C / 440F / 210C fan forced.
  • Pour the oil into a baking dish and place the dish in the oven for 5-10 minutes until it’s very hot.
  • Tip the potatoes into the baking dish, taking care not to let the hot oil splash. Turn the potatoes over through the oil to cover. Sprinkle with salt to taste.
  • Bake for 30 minutes without touching them, then turn them over and scrape any stuck bits off the bottom of the pan.
  • Bake for at least another 20 minutes or up to 30 until the roast potatoes are perfectly golden and crispy.
  • Serve

Notes

I use an Australian standard 20ml tablespoon (equiv. 4 teaspoons worldwide)