After non-stop roasting, and more potatoes than I care to eat, I feel that it’s safe to say these really are the ‘Perfect Potatoes’.

By perfect I mean light, warm and fluffy on the inside, while crisp and golden on the outside. Heaven!

Roast potatoes – usually a side, rarely a main – are surprisingly easy to make well. They just need a little bit of attention (rather than being thrown in the oven in a panic while the main dish is getting fussed over).

This recipe is simple, all you need is:

The right kind of potatoes
The right amount of oil
The right cooking time

Easy!

I used King Edward potatoes. To be honest I didn’t even try the other varieties, I started with King Edwards, which I was vouching for because (as most of you already know) my partner’s called Edward (lame I know!). I’m happy to say they were delicious.
I used 1 tbsp garlic infused olive oil (as garlic isn’t FODMAP but I love it) but you can use extra virgin olive oil if you prefer.
I cooked them at 200c for 1 hour, turning once.

Cooking Tip: Don’t skip this step – Once the boiled potatoes have cooled put them back in the dry saucepan (hold the lid on!) and give them a good old shake to fluff up the edges, this helps make them extra crispy. Once shaken they’ll look something like the picture above.

I’d love to hear how you have yours and what you opt to eat them with. If you make them, be sure to let me know by tagging me on instagram or commenting on my facebook page.

Enjoy!

Print Pin

Perfect Potatoes

Ingredients

500 g potatoes - I used King Edward
1 tbsp garlic infused olive oil goo
Pinch of sea salt
Freshly ground black pepper and sea salt to taste

Instructions

Preheat the oven to 200C
Peel the potatoes
Cut them, if necessary - you want all the potatoes to be a similar size
Wash them in cold water to remove any excess starch
Put them in a large saucepan and cover with cold water, sprinkle a generous pinch of sea salt and bring to a boil for circa 7 minutes
Drain the potatoes in a colander and leave to cool for a couple of minutes
Rinse out the saucepan and put aside
Once the potatoes have cooled return them to the dry saucepan, put the lid on and shake them, while holding the lid on the pan! This loosens and fluffs up the edges which helps get the crispy bits
Add the goo, pepper and salt to your pan and shake the potatoes some more so that they are evenly covered
Lay the potatoes out on a baking tray, making sure they’re not overlapping, as you want them crispy
Place them in the oven for 1 hour, turning twice
Serve immediately. Enjoy!