Easy Roast Potatoes
User Reviews
5
Easy Roast Potatoes
Description
This recipe for Easy Roast Potatoes begins by preheating the oven and heating sunflower oil in the baking tray. Potatoes are boiled to soften, then drained and left to steam dry to reduce moisture, which aids in crisping. After steaming, the potatoes are returned to the pan and tossed gently to roughen their surfaces, which promotes more crunchy edges during roasting.
The potatoes are added to the hot oil and seasoned with salt and pepper. During roasting, garlic cloves with skins on and fresh thyme are added partway through cooking to impart subtle roasted garlic flavor and herbal notes. Roasting at a high temperature for around 45 minutes total creates a beautifully crispy exterior while keeping the inside fluffy.
These roast potatoes complement a wide range of dishes, from roasts to everyday mains. Ensuring adequate space on the baking tray prevents steaming and helps achieve the desired crispiness. The garlic can be mashed into the potatoes once cooked for enhanced flavor.
Allowing potatoes to steam dry after boiling is important for texture. Avoid overcrowding the tray for best results, and note that nutritional oil absorption estimates may be higher than actual. Use two baking trays if needed.
Ingredients
- 4 tablespoon sunflower oil
- 800 g potato peeled and chopped
- 5 g thyme fresh
- 8 garlic bashed and skin on, clove
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add enough sunflower oil to your baking tray to coat the bottom of it. This was 4 tablespoon Sunflower oil for our tray. Put it into the oven to heat.
- Meanwhile, add 800 g Potato to a pan of boiling water and cook them on a medium heat for 10 minutes.
- Drain the potatoes and then leaving them in the colander, let them steam dry for 10 minutes. Put them back in the saucepan and bash them around a little to fluff up the edges. Take the baking tray out of the oven and add the potatoes, carefully turning them in the oil. Sprinkle them with 1 pinch Sea salt and ground black pepper.
- Cook them for 20 minutes and then turn them in the oil. Then add 8 Garlic clove and 5 g Fresh thyme and then cook them for a final 25 minutes, so they have cooked for 45 minutes total.
Notes
- Let potatoes steam dry in a colander after boiling to remove excess moisture and improve crispiness.
- Ensure plenty of space on the baking tray so potatoes roast instead of steam; use multiple trays if necessary.
- Nutritional information may overestimate oil absorption since not all oil is absorbed by potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 260kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 23mg | 1% |
| Potassium | 866mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 43mg | 48% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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