I am obsessed with perfecting roast potatoes and have spent years tweaking my recipe for maximum yumminess. These Easy Peasy Roast Potatoes are full of flavour, but incredibly simple to make.
I think adding the onions, garlic and rosemary really adds to the flavour, but they are not essential, so leave them out if you don’t fancy using them.
- Olive oil
- Salt and pepper
- 1 kg potatoes, peeled and chopped
- 1 large red onion, peeled and chopped into 8 wedges
- 6 garlic cloves, gently bashed (don't remove the skin)
- 3 sprigs of rosemary
- Pre-heat the oven to 200C. Drizzle a baking tray with enough oil to nearly coat the bottom of the tray and sprinkle with salt and pepper. The baking tray should be large enough to fit all the potatoes in a single layer. (Use two if necessary.)
- Put the baking tray in the oven.
- Peel and chop the potatoes into quarters (or more pieces if large – as a guide each piece should weigh roughly 50g, but it doesn’t matter if some are a bit smaller or larger)
- Put the potatoes into boiling water and cook for 12 minutes on a medium heat - start timing from the moment you put the potatoes into the water.
- Drain the potatoes and put them back in the saucepan. Put the lid on and shake the pan to rough up the edges, then tumble the potatoes into the baking tray, taking care not to splash yourself with hot fat, and turn the potatoes in the oil to coat them.
- The potatoes need to cook for about 1 hour in total.
- After about 15 minutes get the potatoes out and spoon the hot fat over the potatoes to baste them, repeat after 30 minutes and 45 minutes. (This step is not strictly necessary but it will make the potatoes crispier.)
- When you get the potatoes out after 30 minutes add in the onions, garlic and rosemary before basting.