Recipe

Crisp roast potatoes

Perfectly roasted potatoes should be crisp and golden brown on the outside, and densely smooth and moist on the inside; full-flavoured and rich but never greasy.

Oct 31, 2009 1:00pm
  • 1 hr 10 mins cooking
  • Serves 4
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Ingredients

Crisp roast potatoes
  • 6 pontiac potatoes, peeled, halved horizontally
  • 2 tablespoon light olive oil

Method

Crisp roast potatoes
  • 1
    Preheat oven to 220°C/200°C fan-forced. Lightly oil oven tray.
  • 2
    Boil, steam or microwave potatoes 5 minutes; drain. Pat dry with absorbent paper; cool 10 minutes.
  • 3
    Gently rake rounded sides of potatoes with tines of fork; place potatoes in single layer, cut-side down, on oven tray. Brush with oil; roast, uncovered, in oven about 50 minutes or until potatoes are browned and crisp.

Notes

Gently rake the potato's surface with the tines of a fork to assist in crisping. Olive oil is better to brush potatoes with than any other oil or butter because it tolerates high oven temperatures and lends its pleasant taste to the potatoes.

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