How to make the best roast potatoes

Roast potatoes are the perfect accompaniment to your Sunday roast dinner. The key to getting them crisp on the outside, yet fluffy on the inside is to shake the boiled potatoes vigorously in the colander (see Step 2) and then drizzling it with olive oil as well as chunks of butter and lots of salt.

The perfect roast potatoes
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Serves 4

Ingredients
8 medium roasting potatoes, peeled and quartered (I use US Russet potatoes)
Olive oil
3 tbsp butter
Freshly ground salt and pepper
Fresh rosemary (optional)


1. Boil the potatoes in salted water for 10 minutes.

2.Drain off the water in a colander (reserve some water for your gravy). Fluff up the potatoes by shaking the colander vigorously, this will give the potatoes a nice crispy skin when they're cooked in the oven later.

3. Spread them out evenly on a large baking tray lined with foil and drizzle with olive oil. Insert chunks of butter in between and allow them to melt. Using a brush, apply the butter-olive oil onto the potatoes. Season with salt and pepper. Scatter rosemary, if using.

4. Place the baking tray on the highest tray in the oven and leave it to cook for 40 - 50 minutes in a 180C oven or until they are golden brown. The best time to put the potatoes into the oven is about 40 minutes before the meat is ready to come out.

Crispy on the outside, fluffy on the inside. Perfect roast potatoes guaranteed everytime!

Click here for Roast beef, roast chicken or roast leg of lamb recipe.