Roast Potatoes

Roast Potatoes are a staple in any good sunday roast, but can be had whenever as when they're done right you want them with anything and everything. There are mant different potato varieties, and people will always suggest different varieties as best, but the variety I would suggest using is Desiree.

All you need for a basic roast potato is the potato itself and some oil and boiling water. Peel the potatoes, cut into small chunks about the size of a tealight. Add the chunks to the water and par-boil for about 15 minutes, or until you can push a sharp knife in easily. Ten minutes after you put the potatoes on, put a baking or roasting tray into the oven, 200°C, with some oil in about 1cm deep. When the potatoes have finished, drain them and the pan, add a little oil and coat them, generally by putting the lid on and shaking them in the pan. Add the coated potatoes to the oil in the oven for about 40-50 minutes, or until crisp and crunchy. Turn the potatoes at least once during the roasting, ensuring to coat the potatoes with the hot oil to ensure they get crunchy all over.


You can add things to the recipe for different flavours, such as herbs and spices. I find it's best to add a little salted butter to the potatoes before shaking them, insead of oil, as it seasons the potatoes a little for you, and helps them become crunchy. I'd suggest adding freshly chopped rosemary and garlic to the potatoes, as it makes a delightful smell when cooking and a delicious taste when eating. Fresh herbs will always give the best smell and taste, but dried will do just fine if you don't have fresh. With them being such a simple dish it's easy to add little extras to them to change the recipe slightly and cater for your own tastes, so have a think about what you want and do it, make it your own and you won't regret it.