Header cooking roast potatoes

Roast Potatoes

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.

  1. Select floury textured potatoes labelled roasting or baking* for best results.
  2. Peel if preferred.
  3. Cut into even sized pieces.
  4. Preheat the oven to 200°C.
  5. Parboil potatoes in water for 8-10 minutes or until the outer layer of the potato is cooked [optional].
  6. Place a little oil in a pan and toss the potatoes to coat. Alternatively, use an oil spray to ensure even coating.
  7. Roast in preheated overn for 35-45 minutes, depending on the size the potato pieces are. Turn a couple of times during cooking.
  8. 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.

Healthy tips

  • 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.