RCI-VG.002.0148.001
Roast Potatoes
(also known colloquially as 'roasties') are usually used as the prime starch accompaniment to a roast dinner, which is usually made up of a roast meat and several different vegetables.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- oil (vegetable1 unitsunflower or olive), fat (goose or duck), or lard
- 1 unit
- 1 unit
Method
1
Preheat oven to 200°C (400°F). Cut potatoes into even chunks about 5 cm in size, discarding any damaged portions.
2
Place cut potatoes in a pot and cover with cold water. Add a pinch of salt if desired and bring to a boil over high heat.
10 minutes
3
Once boiling, reduce heat and simmer until potatoes are just tender when pierced with a fork but still hold their shape, about 8-10 minutes. Drain thoroughly in a colander.
9 minutes
4
Spread potatoes in a single layer on a baking tray or roasting pan, ensuring they sit cut-side down where possible for better browning.
5
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until golden brown and crispy on all sides.
32 minutes
6
Remove from oven and taste, adjusting seasoning with additional salt if needed. Serve hot.