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6min read
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Crispy Roast Potatoes

by Valentina Concordia

6min read

Making the perfect crispy roast potatoes requires a few little tricks. The first is parboiling the potatoes in heavily salted water - this means that each bite potato is perfectly seasoned. The second trick is to let the potatoes steam dry after parboiling - this results in the fluffy potato interior we're all after. The third trick is to heat some of the oil in your baking tray before adding the par-boiled potatoes - immediate contact with the hot oil helps develop the perfect crust on your potatoes. The fourth trick is to turn the potatoes every 15 minutes - this ensures every side crisps up. Let's do this.

Prep Time

10mins

Cook Time

60mins

Serves

6

Ingredients

1kg Maris Piper potatoes, peeled and cut into quarters
6 cloves garlic
80g olive oil
1/2 tsp salt
5 sprigs fresh rosemary

Method

STEP 1

Preheat your oven to 180˚C. Transfer the potatoes to a large pot with 2 tbsp salt and cover with cold water. Bring to a boil, reduce heat and simmer for 12-15 minutes, until tender but not fully soft.

STEP 2

Drain in a colander and let sit for 15 minutes. In the meantime, pour 2 tbsp of olive oil onto a baking tray and transfer to the oven (yes, with just the oil). Once you've let the parboiled potatoes sit, remove the tray from the oven, and transfer them to the heated tray.

STEP 3

Add the remaining olive oil, salt and rosemary. Mix to combine using a spoon. Transfer the tray to the oven and roast for 40-45 minutes, turning the potatoes around every 15 minutes or so, to ensure every side is crispy.

STEP 4

Remove from oven, let cool for 10 minutes, and serve topped with flaky sea salt.

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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