The Best Roast Potatoes

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The Best Roast Potatoes

 

 

1 kg (35 oz) Coliban -OR- Sebago potatoes

2 tablespoons (8 tsp) olive oil

 

 

1. Preheat oven to 200 C (390 F). Peel potatoes and cut into 5 cm (2 " )

chunks. Place into a large saucepan. Cover with cold water.

 

2. Bring to the boil over medium-high heat. Reduce heat to medium.

Simmer for 15 minutes or until partially cooked (potatoes should be

only just tender when pierced with a skewer).

 

3. Drain potatoes well. Return to saucepan over low heat until any

remaining water evaporates. Shake saucepan vigorously to rough up

surface of potatoes (this will make them crunchy when roasted).

Alternatively, scrape surfaces of potatoes with a fork to create a

rough texture.

 

4. Pour oil into a large roasting pan. Place roasting pan into oven

for 5 minutes or until oil is hot. Working quickly, add potatoes to

hot oil. Use tongs to turn potatoes to coat in oil, then return

roasting pan to oven.

 

5. Roast potatoes for 40 minutes. Turn and roast for a further 30

minutes or until golden and crisp. Season with salt. Serve immediately.

 

 

Serves 4.