Best Roasties
This is my go-to recipe for crispy, shaggy roasties. Cut into halves or quarters if you’re after a crisper surface. If you fancy, scatter with fresh thyme leaves or freshly chopped rosemary, halfway through cooking.
SERVES
8
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
45
MINUTES
Ingredients
8 potatoes, unwashed Golden Wonders or Kerr’s Pink
Oil or fat
Method
Choose medium to large potatoes of even size. Scrub and peel.
Put into a saucepan, cover with cold salted water and bring to the boil just for 1 or 2 minutes.
Drain thoroughly.
Lightly scratch the surface with a fork and season with salt.
Preheat the oven to 230°C/Gas 8.
Put the potatoes into smoking hot fat or olive oil. Baste occasionally. Roast until soft in the hot oven for 30-45 minutes depending on the size.
Drain well on kitchen paper. Serve immediately.
Alternatively, put the potatoes into smoking hot fat in the same tin as the meat, 40-45 minutes before the meat is fully cooked and baste well.
Cook until soft. (Baste the potatoes when you baste the meat and turn them over after 25 minutes). Drain on kitchen paper and serve immediately.
