roast potatoes

Roast Potatoes

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“Simplicity is the ultimate sophistication,” wrote Leonardo da Vinci, about potatoes… possibly.

Our simple roast potato recipe will have you picking the tray clean, devouring every last crunchy charred leftover.

roast potatoes


Boiling the spuds first is the trick to a perfect roasty.

Adding the potatoes to water that is already boiling (as opposed to bringing the water to the boil along with the spuds) is key to achieving the magic combo: a fluffy interior and a crispy exterior.

The boiling water will cook the outside of the potatoes faster, which is what you want when it comes to roasties (but not necessarily boiled potatoes).

Sprinkling with flour also helps achieve a rustic external crunch.

As will ‘roughing them up’ while preparing, either by tossing about or scraping directly with a fork.

roast potatoes


We never use vegetable or seed oils in our cooking as these have been proven to be harmful.

In their place we use olive oil, preferably extra virgin — for everything.

While the taste of olive oil may take a little getting use to, we can no longer stomach anything else.


Peeling the potatoes is optional in my book.

And while I do usually remove the skins, this recipe has worked great either way.

Roast Potatoes
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Roast Potatoes

Recipe by Escape.FarmCourse: Cook
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

These perfectly crispy roasties will have you picking the tray clean.

Ingredients

  • 4 tbsp Olive Oil

  • 4.5 lbs (2 kg) Potatoes

  • 4 tbsp Flour

  • Salt and Pepper (to season)

Directions

  • Preheat the oven to 440F (230C)
  • Peel the potatoes and chop to desired size
  • Pop the potatoes into a pan of boiling water, and boil for 20 minutes (until soft but not too soft), adding a pinch of salt
  • Pour the oil into a roasting tray, and place in the tray preheated oven
  • Drain the boiled potatoes, and dust with the flour. Return the potatoes to the pot and shake about and/or rough-up with a fork.
  • Add the potatoes to the preheated tray, carefully spooning them with the hot oil
  • Cook for 40 minutes at 430F (220C) or until golden brown, shaking the potatoes midway
  • Remove from oven and sprinkle with salt and pepper (to taste)
  • Serve piping hot

Notes

  • Boiling the spuds first is the trick to perfect�roasties.


There’s nothing like a homegrown roast potato:

Potatoes