Simple Roast Potatoes
These potatoes are golden, crispy, delicious, super simple to make and they ever vegan so they are a real crowdpleaser. I love the simplicity of how just potatoes, salt and oil can be such a nostalgic and beautiful dish that works with just about any dinner tor roast.

Maris piper potatoes work the best for this as they crisp up nicely while staying nice and fluffy plus Maris pippers tend to be the same year-round so this makes them a reliable choice, and yes there are unreliable potatoes, King Edward potatoes also work wonderfully.

I like using rapeseed oil as it has no flavour and a very high smoking point, but any flavourless oil with work as long as it has a smoking point. Also, you want to lay the potatoes as flat as possible, use two trays if you must, because if they are overcrowded they will not get crispy.


Simple Roast Potatoes
Equipment
- Baking trays
Ingredients
- 1 1/2 kg Maris piper potatoes
- Salt
- Oil Rapeseed oil
Instructions
- Peel and chop the potatoes into even bite-sized pieces, I normally like to cut mine into quarters
- In a large pot bring some water to the boil and add in 1 tsp of salt then parboil the potatoes for around 10 minutes or until they start to soften on the outside but are still not cooked all the way through
- Once the potatoes are done drain them, add some salt and shake inside of the colander till the potatoes are fluffy on the outside this will make them crispy
- Heat up enough oil to cover the bottom of the baking tray and place in an oven at (180 degrees celsius / gas mark 4 / 355 Fahrenheit) for a few minutes or until the hot is nice and hot
- Carefully put the potatoes into the baking tray spread evenly and continue baking at the same temperature, turning over and shaking them every 10 – 15 minutes or so
- Once they are golden brown, crisp and cooked all the way through your potatoes are ready, the baking time is usually 45 – 55 minutes