Easy Roast Potatoes

• Maris Piper potatoes↗3kg kg

  (we tried many potato varieties over the years, and this is truly the best)

• sunflower oil↗

Step-by-step instructions

1. 1

   One to two days before roasting, prepare the potatoes. Use pieces or whole potatoes about the size of a clementine; peel them and keep whole, then cut in half or quarters as appropriate. Place the potatoes in a large pot with cold salted water – salting is important, don’t skip it. Bring to a boil and simmer over low heat for about 15 minutes until the potatoes are fully cooked but still hold together. Carefully drain through a colander without shaking or stirring the potatoes – just let them sit to drain and cool. When the steam stops, spread them in a single layer on a tray and place in the refrigerator uncovered until ready to roast.

2. 2

   Preheat the oven to 200 °C/180 °C (gas 6). Pour oil into a deep roasting pan to create an even layer about 0.5 cm thick. Place the pan in the oven for 5 minutes to heat the oil, then remove it. Add the potatoes one by one, methodically (starting from one corner of the pan and arranging them as you add), turning each with a spoon so it is fully coated. Don’t worry if the oil cools slightly. When all potatoes are spread in a single layer without touching each other, return the pan to the oven and roast for 40 minutes without stirring.

3. 3

   Remove the pan from the oven and – again, carefully – flip each potato. Return to the oven for another 20 minutes, then repeat the flipping process. If your other sides allow, raise the temperature to 220 °C/200 °C (convection/gas 7) and give the potatoes an additional 20 minutes. The result should be potatoes that meet every expectation of perfect roast: deep golden crisp on the outside with an incredibly fluffy interior – sprinkle a little sea salt before serving.