Description
Crispy on the outside and fluffy on the inside, these easy roast potatoes are the ultimate side dish — golden, crunchy, and full of flavor thanks to simple seasoning and perfect technique.
Ingredients
1.5 kg (3.3 lb) white potatoes (Maris Piper or King Edward), peeled and cut in half or thirds
150 ml (0.75 cups) sunflower oil
1 tbsp onion granules
1/2 tsp sea salt
Instructions
- Preheat oven to 200°C/400°F fan (220°C/425°F conventional). Pour 60ml of the sunflower oil into a large roasting tray and place it in the oven to heat.
- Put the potatoes into a large saucepan of cold salted water. Cover and bring to a boil, then cook for about 10 minutes until just starting to soften.
- Drain the potatoes and return them to the hot pan. Let them steam dry for 5 minutes.
- Add the remaining oil, onion granules, and sea salt. Cover with the lid and shake the pan to rough up the potato edges.
- Carefully transfer the potatoes into the hot oil in the tray (it should sizzle). Toss to coat evenly.
- Roast for 1 hour to 1 hour 15 minutes, turning occasionally, until golden, crispy, and well-browned all over.
- Serve immediately while hot and crunchy.
Notes
Use Maris Piper, King Edward, or Russet potatoes for best results.
Preheat the oil before adding potatoes for maximum crispiness.
Add garlic cloves, rosemary, or thyme for extra flavor.
For richer flavor, replace part of the oil with goose or duck fat.
Reheat leftovers in a hot oven to restore crispiness.
Freeze after parboiling and roast from thawed when needed.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
