Classic Roast Potatoes
How has it taken this many years for me to know how to cook a perfecto roast potato??? This recipe has taught me how to + we can not stop eating them.
Recipe from Neil Perry’s Everything I love to Cook
500g good potatoes, peeled
½ cup extra virgin olive oil
Preheat oven to 220c
Cut any smaller potatoes in half, + the larger ones into 5cm shapes, following the rounded edges of the potato.
Place the potatoes in a large saucepan of heavily salted water + bring to the boil - cook until tender - about 15 minutes. Drain in a colander + let them dry.
Transfer the potatoes to a bowl + toss with the olive oil (BUT do not salt them at this stage, as they will crisp better without it). Tip into a roasting tray + roast in the oven for 40 minutes - 1 hour, turning them a couple of times so they get golden brown + super crispy all over. Sprinkle liberally with sea salt + serve in a bowl.
Potato suggestion for roasting - Red blush, Andean sunrise, King Edward, Dutch cream, Kipfler, Pink eye + Bintje.
*For extra crunch, replace the olive oil with duck fat! Or add 3 tablespoons of coarse semolina when you toss the potatoes with the olive oil.