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PREP 30 minutes
TOTAL 1 hour 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 8 Albert Bartlett Rooster Potatoes/or your favourite type of spuds (Peeled and halved)
  • 350 ml Olive Oil
  • 6 Cloves of Garlic (Leave on the skin)
  • 3 Sprigs of Fresh Rosemary (Or other herbs you may like)
  • Flaked Sea Salt
Roast Potatoes

Roast Potatoes

  1. Add the potatoes to a cooking pot with cold, heavily salted water and allow to sit in the water for 30-60 minutes.
  2. Add the pot to the hob on a high heat and bring to the boil.
  3. As soon as the pot starts to bubble/boil cook for 10 minutes.
  4. Immediately drain into a colander and allow to cool and dry for 10 minutes.
  5. Preheat the oven to 195℃
  6. Gently toss the potatoes in the colander to rough up the potatoes. This will help them go crispy later. Dont toss them too much though or they may break up.
  7. Add the potatoes to a roasting dish allowing space between the potatoes.
  8. Drizzle plenty of olive oil over the potatoes, and plenty of flaked sea salt, stir through the potatoes so evenly coated in the oil and salt mix.
  9. Add to the oven and cook for 25-30 minutes.
  10. Remove from the oven and turn each potato so they cook evenly.
  11. Carefully lightly crack open the potatoes with a fork by pressing on them.
  12. Add the rosemary and garlic to the roasting dish.
  13. Add another healthy glug of oil.
  14. Put them back in the oven for another 30-35 minutes or until golden and crispy.
  15. Enjoy!
Roast Potatoes

Roast Potatoes

PREP 30 minutes
TOTAL 1 hour 45 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

  • 8 Albert Bartlett Rooster Potatoes/or your favourite type of spuds (Peeled and halved)
  • 350 ml Olive Oil
  • 6 Cloves of Garlic (Leave on the skin)
  • 3 Sprigs of Fresh Rosemary (Or other herbs you may like)
  • Flaked Sea Salt
  1. Add the potatoes to a cooking pot with cold, heavily salted water and allow to sit in the water for 30-60 minutes.
  2. Add the pot to the hob on a high heat and bring to the boil.
  3. As soon as the pot starts to bubble/boil cook for 10 minutes.
  4. Immediately drain into a colander and allow to cool and dry for 10 minutes.
  5. Preheat the oven to 195℃
  6. Gently toss the potatoes in the colander to rough up the potatoes. This will help them go crispy later. Dont toss them too much though or they may break up.
  7. Add the potatoes to a roasting dish allowing space between the potatoes.
  8. Drizzle plenty of olive oil over the potatoes, and plenty of flaked sea salt, stir through the potatoes so evenly coated in the oil and salt mix.
  9. Add to the oven and cook for 25-30 minutes.
  10. Remove from the oven and turn each potato so they cook evenly.
  11. Carefully lightly crack open the potatoes with a fork by pressing on them.
  12. Add the rosemary and garlic to the roasting dish.
  13. Add another healthy glug of oil.
  14. Put them back in the oven for another 30-35 minutes or until golden and crispy.
  15. Enjoy!