Ingredients1kg medium potatoes
1 tsp salt 125ml light olive oil |
MethodPeel and quarter the potatoes. Cut off any sharp corners or ends as these burn quite easily during roasting.
Place in a saucepan and cover with cold water. Add the salt and bring to a boil. Reduce the heat and simmer for about 10 mins until slightly underdone and still firm. Drain and leave to cool for about 15 mins until they are able to be held. Score the potatoes all over with a fork and place in a roasting pan. Cover with the olive oil. Grill in the oven on a middle shelf for about 30 mins until golden brown. Ensure the potatoes are turned every 10 mins to avoid over-browning. Remove the potatoes from the oil into a warmed serving bowl and serve. |
Variations
* Sprinkle white onion soup powder over the potatoes before adding the olive oil.
* Keep the potatoes whole and slice them diagonally ¾-way through into 8 after par-boiling and before roasting them.
* Keep the potatoes whole and slice them diagonally ¾-way through into 8 after par-boiling and before roasting them.
