The Best Crunchy Golden Roast Potatoes
My mum makes the best crunchy roast potatoes! Here are our tips to make them super crunchy.– Parboil your potatoes – it makes a difference.– Make sure they are really dry before you smash them.– Don’t line your roasting tin – this allows them to get crispy.– Always use a metal roasting tin – glass or ceramic won’t make them as crunchy.– The smaller the potato, the better. If you’re using big ones, cut them into smaller pieces.
Servings 4
Calories 362
Ingredients
- 1 kg baby potatoes white, left whole
- 0.25 cup extra virgin olive oil
- 1 tbsp sea salt
- 2 tbsp butter
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Parboil the potatoes on the stovetop or in the microwave. If using the stovetop, half-fill a saucepan with water, bring to the boil, then add the potatoes. Cook for about 15 minutes. For the microwave, place the potatoes in a large glass bowl and half-fill with water. Cook on high for 12–15 minutes. You just want to parboil them – if you overcook them, they will be too mushy.1 kg baby potatoes
- Drain the potatoes and let them sit to dry out in the colander. Place them in a large metal roasting tin. Use some paper towel to rub any remaining moisture from them. Crush them with your hands to create cracks and crevices. Drizzle with the olive oil and sea salt. Use your hands to mix everything together.1 kg baby potatoes, 0.25 cup extra virgin olive oil, 1 tbsp sea salt
- Place in the hot oven. After about 15–20 minutes, add the butter, mix well and pop them back into the oven. Reduce the temperature to 200°C conventional (180°C fan-forced) and roast for another 20–25 minutes until golden and super crispy. Enjoy!2 tbsp butter