Best ever roast potatoes

    1 hour 20 min

    Try these scrumptious roasters with your Sunday dinner. I hope you agree they are the best you have ever tasted! The technique sounds crazy but trust me, it works!


    Cheshire, England, UK
    4 people made this

    Serves: 4 

    • 20 peeled potatoes, slightly bigger than squash ball size
    • 2 tablespoons butter
    • olive oil
    • salt and black pepper
    • 4-5 sprigs rosemary
    • garlic granules (with grinder)

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Bring a pan of salted water to the boil and par boil potatoes for 12 to 14 minutes, then drain the water out of the pan and let the potatoes steam dry for 1 to 2 minutes, then shake the pan to scuff the potatoes up a bit.
    2. While potatoes are boiling, preheat the oven to 220 C / Gas 7, put the butter on a baking tray and put in the oven for a couple of minutes to melt butter, so it coats the bottom of the tray. Place the potatoes on the tray, drizzle a little olive over them all and season with salt and pepper.
    3. Roast in the oven for 30 minutes.
    4. Strip the leaves off the rosemary sprigs and put them in a small bowl with about 60ml to 80ml olive oil. Take potatoes out the oven and with a potato masher press down on each roaster enough so the skin splits on the sides, then drizzle the oil and rosemary over all the potatoes and return to the oven for 10 to 15 minutes.
    5. Finally, remove roasters from the oven, give them a good dusting with the ground garlic granules and return to the oven for a final 5 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    All I can say is WOW! I will always do my potatoes like this in future! Amazing! Had a thumbs up from the whole family. Thank you for sharing such a great recipe. YUMMY!  -  08 Jan 2012