Perfect Roast Potatoes

Method

1
Preheat the oven to 220°C fan-forced (240°C conventional).
2
Line a baking tray with baking paper.
3
Peel and wash the potatoes thoroughly (if you are using kipfler potatoes, the majority can be left whole, and if you are using regular potatoes, chop them into bite-sized pieces).
4
Place the potatoes in a large saucepan and add enough cold water to cover the tops of the potatoes.
5
Add the teaspoon of sea salt to the water.
6
Place the saucepan over high heat and bring the water to a boil; once boiling, reduce the heat to low and cook for 8-10 minutes or until you can just poke a fork through the potatoes.
7
Drain the water.
8
Drizzle half the oil over the baking paper.
9
Add the potatoes, making sure not to overcrowd the tray (there should be at least 2-3 cm between each potato; use a second tray if you need to).
10
Sprinkle over the celery salt, rosemary, thyme, sea salt and pepper, and top with the remaining oil.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

1
- 1 kg kipfler potatoes (King Edward potatoes also work well)
- 1 tsp flaky sea salt
- 1/2 cups peanut oil (peanut oil has a higher smoking point that most oils, but if you have a nut allergy you can use grapeseed or sunflower oil instead)
- 1 tsp celery salt
- 1 tsp rosemary (finely chopped)
- 1 tsp thyme (finely chopped)
- 1 tsp flaky sea salt, extra
- 1 tsp black pepper (freshly ground)

Shopping list for this recipe

Woolworths

Perfect Roast Potatoes

Name: Perfect Roast Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 kg kipfler potatoes (King Edward potatoes also work well); 1 tsp flaky sea salt; 1/2 cups peanut oil (peanut oil has a higher smoking point that most oils, but if you have a nut allergy you can use grapeseed or sunflower oil instead); 1 tsp celery salt; 1 tsp rosemary (finely chopped); 1 tsp thyme (finely chopped); 1 tsp flaky sea salt, extra; 1 tsp black pepper (freshly ground)

Morgan Hipworth

Cooking

55 min

Overall

1 hr 10 min

Ready by

—

Level

4 serves

metric

Method

1
Preheat the oven to 220°C fan-forced (240°C conventional).
2
Line a baking tray with baking paper.
3
Peel and wash the potatoes thoroughly (if you are using kipfler potatoes, the majority can be left whole, and if you are using regular potatoes, chop them into bite-sized pieces).
4
Place the potatoes in a large saucepan and add enough cold water to cover the tops of the potatoes.
5
Add the teaspoon of sea salt to the water.
6
Place the saucepan over high heat and bring the water to a boil; once boiling, reduce the heat to low and cook for 8-10 minutes or until you can just poke a fork through the potatoes.
7
Drain the water.
8
Drizzle half the oil over the baking paper.
9
Add the potatoes, making sure not to overcrowd the tray (there should be at least 2-3 cm between each potato; use a second tray if you need to).
10
Sprinkle over the celery salt, rosemary, thyme, sea salt and pepper, and top with the remaining oil.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

1
- 1 kg kipfler potatoes (King Edward potatoes also work well)
- 1 tsp flaky sea salt
- 1/2 cups peanut oil (peanut oil has a higher smoking point that most oils, but if you have a nut allergy you can use grapeseed or sunflower oil instead)
- 1 tsp celery salt
- 1 tsp rosemary (finely chopped)
- 1 tsp thyme (finely chopped)
- 1 tsp flaky sea salt, extra
- 1 tsp black pepper (freshly ground)