Roast Potatoes Recipe

These roast potatoes are crispy on the outside and soft and fluffy on the inside.

We use desiree potatoes for this recipe. If you choose potatoes that are all roughly the same size, it will be easier to cut them into pieces of a similar size.

Serves about 4-6.

We use a 250ml measuring cup for all of our recipes.

1kg potatoes (about seven medium potatoes)
1/2 teaspoon salt
62ml (1/4 cup) oil

Preheat oven to 220 degrees Celsius (190 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the centre of the oven.

Peel potatoes. Cut potatoes into pieces of roughly the same size so they will all be cooked at about the same time. We use medium-sized potatoes and cut them in half.

Place potatoes in a large saucepan, cover with cold water, and add 1/4 teaspoon salt to the water.

Cover the saucepan (have the steam vent on the lid open) and place over high heat. Once the water boils, reduce heat to medium. Boil potatoes for about 10 minutes, or until they are partially cooked when tested with a sharp knife. There should still be resistance when you pierce the potato with the knife. © exclusivelyfood.com.au

Drain potatoes very well, and set aside until cool enough to handle (about 10 minutes).

Place the potatoes on a chopping board. Using the tines of a fork, scrape the potatoes to make shallow grooves on all sides.

You will need a baking tray large enough to accommodate the potatoes in a single layer without overcrowding. Add the oil to the tray and place in oven for five minutes, or until oil is hot. Remove tray from oven and carefully add the potatoes to the hot oil.

Turn the potatoes in the oil to coat completely. Season potatoes with remaining 1/4 teaspoon salt.

Return baking tray to the oven and cook potatoes for 30 minutes. Remove baking tray from oven and turn potatoes over.


Return tray to oven and cook potatoes for about 25 minutes more, or until they are crisp and golden on the outside and soft on the inside (test by piercing with a sharp knife or skewer). The size of the potato pieces and the type of potato used will affect the cooking time.

Drain potatoes on a paper towel lined plate to remove excess oil. Serve immediately. © www.exclusivelyfood.com.au