THE BEST ROAST POTATOES
THIS RECIPE IS FROM MY COOKBOOK CONFIDENCE IN THE KITCHEN
8 large, dirty potatoes
Olive oil, for drizzling
A few rosemary sprigs leaves picked
Peel your spuds and give them a rinse, then cut them in half. If you have time, soak them in cold water for 2 hours to remove some of the excess starch. Don’t worry if not; I’ve been in a rush and given them a mini soak for 5 minutes and they still come out just fine.
Put the potatoes in a large saucepan of fresh cold water and bring to the boil, then simmer until they are just cooked through. The cooking time will vary, depending on size, but if you have a million things going on, just set your timer for 15 minutes or so, then keep checking every 5 minutes from there. You don’t want to let them bubble away and turn to mash!
As soon as you can get a fork most of the way through a test spud, tip them into a colander and give them a little jostle, then arrange them on a wire rack. You are going to leave these guys until they are totally cold and dry. It actually doesn’t take that long – The steam seems to dry them and being on the rack lets them cool pretty quickly.
When you are about 40 minutes away from serving, preheat the oven to 220°C.
Grab your favourite roasting tin and pour in a good slug of olive oil (you actually want to coat your potatoes, so it’s probably a little more than you’re used to using). Gently toss the cold potatoes in the oil. Season well with salt, scatter over the rosemary leaves and roast for about 30 minutes, turning or tossing them halfway through. Be patient; if they are still a bit pale, give them another 10-15 minutes until they are golden and crispy on the outside, fluffy on the inside and completely addictive. Enjoy! (I know you will)