roast potato, roast potato

Yes I have referenced the Wiggles. Who else for this type of meal? It’s the time of year for roast potatoes. Well, in my household it’s always the time for these but in Winter, more so. This recipe will give crispy crunch on the outside, soft on the inside.

As many potatoes as you want.

Olive oil


Preheat oven to 200 degrees Celcius.

Cut potatoes in quarters or halves depending on how long you can wait for your roast spuds.

Add them to salted water and cook until soft. Enough salt that you will taste it when you eat the potatoes.

Drain. Leave to dry out a bit in the colander.

Place on a baking dry. Drizzle a good amount of olive oil over the potatoes. Shake the tin to coat the potatoes.

Place in oven. Set timer for 30 minute intervals and cook for about 1 hour and 30 minutes-2 hours (depending on how large you cut your potatoes. Each time the timer goes off, check potatoes and give them a shake.


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