Crispy Roast Potatoes

Name: Crispy Roast Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 peoplE
Ingredients: 700 g roasting potatoes; ½ tsp salt; 3 tbs olive oil; 1 tbs fresh Rosemary; 1 tbs sage; 2 cloves garlic; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 peoplE
Calories
217 kcal
Course
Side Dish
Cuisine
Vegan, gluten-free

Crispy Roast Potatoes

Omar Parker

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Golden and crispy roast potatoes are the best part of any roast dinner. Here I've used rosemary, sage and garlic, but you can just as easily leave the herbs out if you don't have them and they'll still be delicious!

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Ingredients

Servings

700 g roasting potatoes (1 ½ pounds)
½ tsp salt
3 tbs olive oil
1 tbs fresh Rosemary finely chopped
1 tbs sage finely chopped
2 cloves garlic minced
salt and pepper to taste (I use ½ tsp of each)

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Instructions

Peel your potatoes and cut into halves or quarters, depending on their size. Place in a saucepan and fill with cold water. Bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender.
Drain and leave to cool for 10 to 20 minutes. This process allows the outside of the potato to dry helping them get extra crispy and crunchy during roasting. DON'T SKIP THIS STEP IF YOU WANT CRISPY ROAST POTATOES!
Preheat the oven to 200 celsius (400 Fahrenheit) and place the potatoes in a roasting dish. Toss the potatoes in the oil, rosemary, sage, garlic and salt and pepper. Roast for 40 minutes, turning every 10 minutes to ensure they become evenly golden and crispy.
Sprinkle with a little extra sea salt and freshly chopped rosemary and serve immediately.

Nutrition Information

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Calories 217kcal (11%) Carbohydrates 28g (9%) Protein 3.1g (6%) Fat 10.9g (17%) Sodium 302mg (13%) Fiber 19g (76%) Sugar 2g (4%) Vitamin C 48.7mg (54%) Calcium 40mg (4%) Iron 1.3mg (7%)