Traditionally potatoes were peeled and parboiled before roasting to give a crunchy outside. However, the skin can be left on and the potatoes cooked a little longer.
- Select floury textured potatoes labelled roasting or baking* for best results.
- Peel if preferred.
- Cut into even sized pieces.
- Preheat the oven to 200°C.
- Parboil potatoes in water for 8-10 minutes or until the outer layer of the potato is cooked [optional].
- Place a little oil in a pan and toss the potatoes to coat. Alternatively, use an oil spray to ensure even coating.
- Roast in preheated overn for 35-45 minutes, depending on the size the potato pieces are. Turn a couple of times during cooking.
- When golden brown, season and serve immediately.
For roast potatoes with a difference
- Country style chips: cut potatoes into thick slices.
- Criss-cross potatoes: cut in half then cut criss-cross patterns with a sharp knife in the cut surface. Brush with oil and bake cut side up.
- Hasselback: place a potato in the hollow of a large spoon and make vertical slices. The spoon will stop the potato being cut right through. Brush with oil.
- Zesty roast potatoes: potatoes roasted with lemon and thyme.
- Wedges: cut each potato into about 8 wedges.
- Leave the potato skin on because there is fibre in the skin.
- The larger the size of the potato pieces, the less oil they will absorb.
- Spray oil coats potatoes evenly and uses less oil.
- Use oil, rather than clarified butter or dripping.
- Use flavourings such as garlic, or fresh herbs such as rosemary or thyme instead of salt.
*For more information on end use of potatoes, view the poster, Potato varieties and how they cook.