Who doesn't love a roast potato? There are so many roast potato recipes out there, but I have 2 that are my go to roasties for any occasion.
This method is a little more labour intensive than my other recipe, but make a perfect fluffy potato every time.
Ingredients
Serves | 4-6 (as a side dish)
1kg Maris Piper potatoes
Vegetable stock pot (or 1 tsp vegetable bouillon)
Approx. 3 tbsp olive oil
1 bulb of garlic
Optional: couple of sprigs of rosemary and/or thyme
Optional: 1 tbsp of truffle oil
Method
Peel the potatoes.
Roughly cut the potatoes. I like as many 'awkward' edges as possible to get the extra crispy bits on every potato. (When I'm calorie counting, I get every cut potato to weigh 25-35g each - it takes some practice at first, but soon you'll be able to gauge it by eye.)
Boil a saucepan of water and add the potatoes. Ensure there is enough water to cover the potatoes.
Add the vegetable stock, and parboil the potatoes for 10-15 minutes.
Preheat the oven to 180c.
Peel the garlic bulb. You want to remove all of the outer skin of the garlic, except for the final layer - so as to leave a little 'jacket' for your garlic clove.
Depending on the size of your vessel, drizzle 1-2 tbsp of olive oil into a baking tray / oven proof dish. Pop into the oven to warm the oil for 5 minutes.
Drain the potatoes, and scatter them into the oven dish.
Dot the garlic amongst the potatoes. Coat the potatoes with the remaining olive oil.
If you're using rosemary or thyme sprigs, gently rub the potatoes with the sprigs to impart some of the flavour before placing the sprigs in the dish.
Return the dish to the oven for 45 minutes.
For extra crispy potatoes, halfway through cooking, take a potato masher or fish fry and gently press down on the potatoes. It will cause them to crack a little, allowing more surface area for crispy goodness!
If you're using truffle oil, drizzle the oil over the potatoes 10 minutes before finish.
Bon appetit!
Tip: After the potatoes have roasted for a while, give them a little squish down with a fork/spatula to burst them slightly. This will create even more crispy edges.
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