These easy, oven roasted potatoes are deliciously crispy and crunchy. You can use sunflower oil or olive oil. Traditionally you should choose for sunflower oil but I prefer the flavour of olive oil.
They’re easy to make and go well with any main dish in winter months – real comfort food. I don’t know about you, but oven roasted potatoes have a kind of yum-yum attraction to me, even though I only eat them a few times a year.
The trick to getting them crunchy is to par-boil them for 6 minutes before roasting and to shake them up in the colander so that they get damaged edges – the more surface space the more crunchy they’re going to be.
Also it’s important not to have more than the minimum amount of oil, just enough to coat the potatoes and no more.
Yummy, crunchy, crispy potatoes that go well with winter meals.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 10 or so potatoes depending on size
- Sunflower or olive oil
- Salt & pepper
- Peel and wash the potatoes. Cut them in half lengthwise or quarter them. Remember, the more surface space the crunchier the potato will be so don't leave them too large.
- Soak in cold water until you're ready to cook them and then change the water for fresh water.
- Salt the water to taste and bring to the boil. After 6 minutes drain the water and shake the potatoes in a rough colander so that the edges get roughed-up.
- Pre-heat the oven to 200ºc.
- Cover the base of a roasting pan in a little oil, either sunflower oil or olive oil and place in the oven to warm up.
- Add the potatoes to the hot roasting pan and sprinkle with salt and pepper. Stir to coat in the oil and put back in the oven to cook.
- After about 30 minutes turn the potatoes.
- They will be cooked in 40 minutes but I like to leave them longer because I love them over-cooked!
If you like, you can add rosemary and thyme to add a herbal touch. Just mix the herbs with a little olive oil and roll each potato in it before transferring to a baking tray.