This is the ultimate How to Roast Potatoes guide. It’s a step by step tutorial of how to make roasties which are both perfectly fluffy and perfectly crispy. Trust me, boiling the potatoes is a step worth taking for the ultimate carb side! And it works every single time.
Put a kettle on to boil and preheat the oven to 250°c | 230°c fan | GM 4 | 480°f (or as high as it will go).
Half fill a large saucepan with cold water.
Peel 1.2 kg Potatoes and put each into the pan of water as you peel it. This stops the potato discolouring. Make sure to cut off any brown or nasty spots on the potatoes.
Cut each potato into chucks around the size of a golf ball. You can vary the number of cuts on each potato depending on its size. You also don’t have to cut everything straight. The more faces and edges to a potato chunk, the more opportunity for crispiness.
Replace the chunks back into the cold water as you work.
Once the kettle has boiled and everything is cut, drain the cold water out of the pan using a colander.
Return the potatoes to the pan and cover with boiling water. Add 4 tsp Table Salt and give it a stir.
Boil the potatoes on a medium high heat for roughly 20 minutes. Test the potatoes with a small knife. They want to be almost cooked through. The best roast potatoes are made when you are convinced that you over boiled them!
While they are boiling, put 3 tbsp Vegetable Oil into a large roasting tray. Put the tray into the oven to heat. You want it to be good and hot.
Drain the potatoes in the colander again. And give the colander a light shake to rough up the edges of the potatoes. Leave them to sit for a minute. You want as much water to evaporate off as possible.
Take the tray with hot oil out of the oven and tip in the potatoes. Sprinkle over 1 tbsp Sea Salt Flakes and toss the potatoes in the oil and salt.
Put the potatoes to the oven and leave them alone for 30 minutes.
You can then take them out of the oven and turn them over and move them around the pan. Return to the oven for another 30 minutes.