The Best Roast Potatoes
These are crunchy and golden on the outside, but soft and fluffy on the inside. It is minimal in ingredients, but it’s the method that makes the big difference in getting that perfect roast potato. Pair it with a roast chicken and a fresh salad, and you have yourself the perfect Sunday roast.
Ingredients:
6-8 large Yukon or Russet potatoes
1 tsp salt
½ tsp bicarb of soda
salt and rosemary for seasoning
Method:
Peel the potatoes and cut them into quarters (or large pieces if your potatoes are really big).
Pour hot water into a pot ¾ of the way full, then add the salt and bicarb of soda. Bring the water to a boil.
Add the potatoes to the water and boil for 10 minutes or until tender, and you can easily stab them with a fork. They should still hold their form and should not be mushy, so don’t boil them for too long.
Strain the potatoes and leave them in the strainer to steam. The trick to getting crispy potatoes is to have as little moisture as possible.
Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit).
Pour the vegetable oil into a baking tray and place it in the oven to warm up while the oven is preheating.
Once the oven has reached temperature, carefully spoon the potatoes into the pan and sprinkle a generous amount of salt over them. Give them a toss to evenly coat them in oil. Bake for 30 minutes.
After 30 minutes, set the oven to the broil function and broil the potatoes for 15-20 minutes until beautifully golden and crispy.
Dish them onto a serving plate and garnish with fresh rosemary and sprinkle with more salt if needed. Enjoy!