It took a long while before I discovered how to make the best roast potatoes! There are many different methods, I am sure, some using duck fat and other animal fats. I have not tried these but will guarantee that you will love these potatoes and wish you had made more!
Hints & Tips
- To keep it simple, I have suggested using generic roasting potatoes. I have tried it on Kipfler, Desiree, King Edward and Pontiac varieties and they all turn out good!
- You can make as much or as little as you like, depending on the number of guests!
- You can cook the potatoes in the same oven at the same time as cooking the Maple Roast Pumpkin & Carrot and Roast Lamb Cutlets but put these in last!
- I line just about every baking dish with baking paper as the food does not stick and it significantly reduces the amount of cleaning required!!!
- GF, DF, Veg, V, SF
- Category: Baking & Roasting, Dairy Free, Gluten Free, Side Dishes, Sugar Free, Vegan, Vegetables, Vegetarian
Ingredients
- 1 1/2 kilograms Roasting Potatoes
- Olive Oil
- 1 tablespoon Salt
- 3 tablespoons Crushed Garlic
Instructions
- Preheat oven to 180 degrees Celsius.
- Wash the potatoes and place in a large pan of water.
- Bring to the boil and boil until the potatoes are cooked and soft but not over cooked.
- Drain the potatoes in a colander and immediately toss back into the pan. Drizzle lots of olive oil, salt and garlic over the potatoes. Using a slotted spoon, mix well. It is okay for the potatoes to be rough around the edges as this will give them a crispy taste when cooked.
- Place the potatoes on a deep baking dish lined with baking paper.
- Bake in the oven for 30 minutes. Serve immediately!
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