COMFORT FOOD
Crispy Baby Roast Potatoes
Golden baby roast potatoes with crisp edges, butter and olive oil.
EASY
50 MINS
SERVES 6
ABOUT THE RECIPE
Crispy baby roast potatoes are simple, but the little details make all the difference. Olive oil gives them colour, butter brings the flavour, and the oven does the rest until the edges are golden and crunchy. Very good as a side, even better picked at straight from the tray.
THE RECIPE
Ingredients
1kg baby potatoes
2 tbsp olive oil
30g butter, melted
1 tsp salt
½ tsp freshly ground black pepper
Method
1.
Preheat the oven to 220°C. Wash the baby potatoes and pat dry with a clean tea towel. Cut into quarters, or halves if the potatoes are particularly small.
2.
Add the potatoes to a large bowl and toss with the olive oil, melted butter, salt and black pepper until evenly coated.
3.
Spread the potatoes onto a baking tray in a single layer, making sure they are not overcrowded. Roast for 40 minutes, turning halfway through, until deeply golden and crisp.
4.
Remove from the oven and serve immediately.
SAMANTHA'S NOTES
Dry them well
Give them space
Turn halfway
Do not overcrowd the tray or the potatoes will steam instead of roast. Use two trays if needed so each potato has room to crisp.
Turn the potatoes halfway through roasting so they brown evenly. If your oven runs unevenly, rotate the tray at the same time.
For maximum crispiness, dry the potatoes properly after washing and make sure the oven is fully preheated before they go in.
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