About this recipe:I always try to use Golden Wonders or large baking potatoes - waxy or new potatoes don't crisp up as much. This recipe involves par-boiling them first before roasting, so they all cook evenly and are fluffy on the inside and crispy on the outside.
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 190 degrees C / gas mark 5. Warm a roasting tin or oven-proof casserole dish while you are preparing the potatoes.
Place peeled potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 10 minutes; drain really well in a colander, shaking them for a few seconds to fluff them up at the edges.
Carefully arrange the potatoes in the roasting tin and baste them with hot oil. Sprinkle over some sea salt and roast for an hour, turning them every 20 minutes or so, until they've crisped up and are golden all over.
Don't be tempted to peel the potatoes and leave them soaking in water - this will cause them to be soggy inside when you roast them. If you need to get ahead, you can roast them the day before and reheat.
Make sure the potatoes are really dry after par-boiling them for 10 minutes. This will prevent them from sticking to the tin as they roast.