Roast Potatoes

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  • About 100g of potatoes per person
  • Rosemary
  • Garlic
  • Extra virgin olive oil
  1. Boil some salted water for the potatoes.
  2. Peel the potatoes and cut them into sensible sized pieces.
  3. Part boil them for 10 minutes.
  4. Drain the potatoes and rough them up a bit in the collinder to help them crispen when roasting. Put them in a roasting tray. Season and cover in olive oil. Roast for 25 minutes.
  5. The potatoes won't have finished cooking yet. At this point, mash them ever so slightly, just to increase their surface area with the tin.
  6. Cover them in rosemary and about 5 for 6 bashed cloves of garlic per medium sized roasting tin. Roast the a final 25-30 minutes. Play it by eye and make sure that they are golden brown when you take them out.

My Notes

The thing I like about this recipe is that it's a good base and it allows you to experiment. Watch the source video for some ideas of what you could roast the potatoes with.