Some would argue that Sunday Roast isn’t nearly as good without its star ingredient - roast potatoes. Here’s our take on how to make roasted potatoes, which we’re sure will knock your socks off.
How To Make Roasted Potatoes
Ingredients (serves 4)
- 1kg potatoes - (Maris Piper or King Edwards are best for a crispy exterior and fluffy interior)
- 100 ml olive oil (use sunflower oil for plant-based)
- 2 tsp of flour
-
Salt, pepper, and rosemary to season
Step 1: Prep
- Peel and chop the potatoes into thirds or quarters - those pointy corners are good for catching the fat and creating crispiness!
- Rinse them under cold water until they run clear to remove excess starch before filling a large pan with salted water and adding the potatoes
- Bring to the boil, then reduce to a simmer for 25 minutes (until they are tender)
- Heat the oven to 180C and pop a large baking tray into the oven to warm with 5mm of oil in the bottom
- Drain the potatoes and allow them to cool laid out on a wire rack
Step 2: Roast
- Take out the hot roasting pan from the oven and place out the potatoes evenly, not to touch each other
- Add oil on top of the potatoes before placing them in the oven
- Roast for 20 minutes
Step 3: During
- Flip the potatoes before roasting for a further 20 minutes
- Turn once more - it’s the flipping of the potatoes that creates the classic Christmas roast potatoes
- Turn again and return to the oven for a further 20 minutes (total roast time should be 60 minutes)
Step 5: Seasoning
- After taking them out of the oven, sprinkle any seasoning of choice
- Here at Seep, we love some rosemary with our Christmas roasties to add that extra festive spirit
And, that's how to make roasted potatoes! If you’re having problems with cleaning out your roasted pan after dinner, we recommend using a copper scourer. Feel free to reach out if you'd like more suggestions on how to clean tough stains with Seep.
