Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!  

This is the best method we know to cook to perfect roast spud - the key is to let the potatoes go completely cold after part boiling. We won't bore you with the science of why it works - just trust us and see for yourself!

Ingredients:

1-2 large to medium sized potatoes per person

Sea salt

Freshly ground black pepper

Olive oil or coconut oil

Method:

1. Pre-heat the oven to 180c / 350 f / gas mark 4.

2. Peel the potatoes and cut them in half or into 3 depending on their size. 

3. Put the potatoes in a large pan of fresh water then place the pan on a high heat.

4. Bring the potatoes to the boil then allow them to bubble away for 5 to 10 minutes.

5. Drain the potatoes in a colander then pop them back in the pan with the lid on and give them careful shake up & down to roughen the edges ( please do this carefully ) 

6. This bit is important! Allow your potatoes to go cold - either leave the on the window ledge by an open window or pop them in the fridge - whatever it takes!

 7. Drizzle a good glug of olive oil or melted coconut oil, add a good pinch of sea salt into a large roasting tray then scatter in the potatoes.

 8. Gently scatter the potatoes into the roasting tray and give them a little shuffle and a tumble in the tray coating them in the oil.

7. Place the tray in the hot oven and allow them to roast for 45 minutes to 1 hour until they turn golden and crunchy!

8. Sprinkle with a pinch of sea salt and freshly ground black pepper ...... and ENJOY !

Roast potatoes are so versatile - play around with different seasonings to suit the other dishes your serving, such smoked paprika & chilli… lemon wedges & thyme… wedges of red onion and a splash of balsamic vinegar… the possibilities are endless!

Enjoy!

XX