Cooking the perfect roast potatoes doesn’t have to be hard, but for some reason it is. For such a long time my husband and I struggled to get it right, but after a lot of trial and error, we’ve got it down to a fine art.
WHAT YOU NEED
Baking tray (lined with tin foil)
Potatoes (as many as you need) – we use Agria
Canola Oil (or Coconut Oil)
Salt & Pepper / Spices
WHAT TO DO
1. Preheat your oven to 220 degrees Celsius
2. Peel, cut up and par-boil your potatoes: bring them to a boil and boil for roughly 5 minutes. Remove from the heat and transfer the cooked potatoes to a cooling rack.
3. At this point, you can choose to completely cool / dry out the potatoes, or move onto the next step straight away.
NOTE: if you want, before tipping them out to dry, once the water has been removed, place the lid back on and shake the pot gently to “fluff” up the outside of the potatoes. We don’t do this, but you can if you want!
4. Lightly cover your lined baking tray in oil, and place your cooked potatoes onto them.
5. Make sure you coat the potatoes in oil too: either spray with oil, or turn through the oil to coat. Add your salt and pepper (or spices) if needed.
6. Cook in the oven for 30 minutes.
7. After 30 minutes, turn the potatoes over, and cook for a further 30 minutes.
8. If you have any other vegetables you want to cook e.g. broccoli, carrots, courgette, onions, etc etc, now’s the time to add them. If you have extras, turn the temp down to 200, and continue to cook for 30 minutes.
9. Pull them out after and enjoy!
The total cooking time is 1 hour – splitting in the middle to turn the potatoes and/or add vegetables.
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