how to make the crispiest ROAST POTATOES

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Peel the Maris Piper potatoes and collect the peelings on kitchen paper for tidiness.

Cut the potatoes in half, leaving any small ones whole.

Place the cut potatoes into a saucepan filled with water over medium heat and cover with a lid.

Parboil the potatoes for about 4 minutes until the edges break away slightly.

Drain the potatoes and let them air dry for a couple of minutes.

Add celery salt and cayenne pepper to the potatoes in the pan, then cover and shake to roughen the edges.

Let the potatoes cool for about 5 minutes, then place them in the fridge for 15 minutes to dry out.

Chop shallots and set aside to add to the potatoes later.

Heat a baking tray on the stovetop over medium heat and add a generous amount of olive oil and vegetable oil mixed together.

Crush garlic cloves with sage and rosemary, then add to the oil to flavor it.

Add the parboiled potatoes to the hot oil, ensuring not to overcrowd the pan, and season with black pepper and salt.

Cook the potatoes in the oil until they get some color, about 5-10 minutes, before transferring them to a preheated oven at 190 degrees Celsius.

Roast the potatoes in the oven for about 30 to 35 minutes until crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens