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Crispy, Fluffy Perfect Roast Potatoes
Looking for the best way to cook roast potatoes.... MAN ALIVE, this is the one you need for this sunday dinner or christmas feast!
If you're looking for roast dinner side dishes or maybe something to add to your Christmas dinner.
These are the ultimate roasties. No, really. We know, we know, that’s a big claim. But the first time we made these, they all disappeared within minutes. And we made three batches.
We rest our case.
- 1.5 kg Maris Piper potatoes
- 1.5 tbsp sea salt (for the water)
- 4 tbsp olive oil
- 1.5 tbsp sea salt
- 1 bulb garlic (broken into cloves)
- 4 sprigs fresh rosemary
- 2 sprigs fresh sage
- 10 sprigs fresh thyme (approx.)
- Large bowl
- Large pot
- Large baking tray
- Pair of tongs
- Kitchen paper
Preheat the oven to 220ºC.
Peel the potatoes and place them in a bowl of cold water (this will help get rid of the excess starch and aid the cooking process). Drain the potatoes and tip them into a large pot.
Cover the potatoes with cold water, add 1.5 tbsp of sea salt, put the pan on the stove and bring the water to the boil. Once the water is boiling, set a timer for 8 minutes. When the timer goes off, pour the potatoes into a colander and drain off the water. Leave the potatoes to steam dry for 5 minutes.
Pick up the colander and shake the potatoes to “chuff” them. Shake the potatoes until their sides are rough (these rough edges will give you a perfect, crunchy crust).
Tip the potatoes into a large tray (making sure they have a bit of room to move and they’re not touching). Pour the olive oil over the potatoes, sprinkle over the salt and then turn the potatoes with a pair of tongs, making sure they’re all well covered in oil and seasoning.
Put the potatoes in the oven and roast them for 30 minutes. Take the potatoes out of the oven and add the garlic, sage, thyme and rosemary. Use tongs to turn the potatoes so they’re well covered in flavour, oil and seasoning.
Put the potatoes back in the oven and roast them for a further 40-50 minutes until the skins are incredibly crispy and and a deep, gold colour.
Take the potatoes out of the oven and put them on a plate covered with kitchen paper to drain off excess oil. Serve alongside a full roast and all the trimmings!.