Perfect roasties

Perfect roasties


7 people made this

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.

Ita County Antrim, Northern Ireland, UK

Makes: 16 roasties

  • 4 large potatoes, peeled and quartered
  • 4 tablespoons olive oil, or as needed
  • 1 pinch sea salt

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. 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.
  2. 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.
  3. 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.

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Reviews (3)


Delicious...I like to think my roasties now rival my dad's in terms of deliciousness! - 10 Aug 2013


Perfect - just as described. - 22 Nov 2012


I Always peel them, then fully boil them in the microwave, add butter and seasoned breadcrumb mix and shake them to fluff them up before roasting them in hot olive oil! fabulous!! - 31 Jan 2012

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