Easy roast potatoes
This recipe focuses on creating perfect roast potatoes with a crispy exterior and fluffy interior, using Maris Piper potatoes and sunflower oil. The method emphasizes proper preparation through par-boiling and roughing up, followed by high-heat roasting for optimal texture and flavor. Ideal as a side dish for any meal.
Equipment
- 1 Large Stockpot For par-boiling the potatoes evenly.
- 1 Colander To drain and steam dry the potatoes effectively.
- 1 Large Roasting Tray Ensure it's large enough to avoid overcrowding, which prevents crisping.
- 1 Potato Peeler For efficient preparation of potatoes.
- 1 Slotted Spoon or Tongs For carefully turning potatoes during roasting.
Ingredients
Main
- 3 kg Maris Piper potatoes we’ve tried lots of potatoes over the years and these are truly the best
- sunflower oil
Instructions
- Preheat your oven to 200°C (400°F). Add a generous amount of sunflower oil to your large roasting tray and place it in the preheating oven.
- Peel the Maris Piper potatoes and cut them into evenly sized chunks (halves or quarters, depending on size) to ensure uniform cooking.
- Place the cut potatoes in the large stockpot and cover with cold, salted water. Bring to a rolling boil over high heat.
- Boil the potatoes for 8-10 minutes, or until the edges are just starting to soften but the potatoes are still firm in the center (al dente).
- Drain the potatoes thoroughly in a colander. Return them to the empty stockpot and put the lid on.
- Shake the lidded stockpot vigorously for 30-60 seconds to rough up the edges of the par-boiled potatoes; this creates more surface area for crisping.
- Carefully remove the hot roasting tray from the oven. Gently add the roughed-up potatoes to the hot oil, ensuring they are coated and spread in a single layer without overcrowding.
- Return the tray to the oven and roast for 45-60 minutes, turning them every 15-20 minutes with a slotted spoon or tongs, until deeply golden brown and crispy on all sides.
- Once roasted to perfection, remove the potatoes from the oven.
- Season generously with sea salt and serve immediately as a delicious accompaniment.
Notes
For truly exceptional roast potatoes, the choice of potato is paramount; Maris Piper is ideal for its floury texture that crisps beautifully. The key to a golden, crunchy exterior and fluffy interior lies in effective par-boiling—just until tender, then thoroughly draining and roughing up the edges in the colander. Preheat your oil in the roasting tray in the oven before adding the potatoes; this ensures immediate crisping. Do not overcrowd the tray, as this will steam the potatoes rather than roast them. Turning them regularly ensures even browning. Season generously with sea salt after roasting.