Crispy Skin Roasties
Per serving
Try potatoes with skin – it not only significantly reduces prep time, but also makes them more filling and gives a deeper flavor of roasted potatoes.
Step-by-step instructions
- 1
Cut the potatoes into walnut‑sized pieces and place them in a large pot with cold salted water. Bring to a boil, then reduce the heat and simmer gently for 10 minutes, or until the potatoes are cooked through and fluffy at the edges but still hold together. Drain. (Or cook in the microwave – see tip below.) The potatoes can be boiled a day ahead and chilled.
- 2
Preheat the oven to 210 °C/190 °C fan/gas 6½. Pour the oil into a large roasting pan so that it covers the bottom – depth about ½ cm. Place the pan in the oven for 5 minutes to heat, then remove. Carefully add the drained potatoes to the hot oil and stir with a spatula to coat. Roast for 40 minutes, then remove and turn the potatoes with the spatula. Roast another 20 minutes, then repeat the process once more for the final 20 minutes, until the potatoes are deeply golden and crisp. (Or cook in an air fryer – see tip below.) Season before serving.
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