Roasted Potatoes
Crispy, golden roasted potatoes deliver bold, simple flavor.
Prep Time
15 Minutes
Cook Time
40 Minutes
Extra Time
Total Time
55 Minutes
Ingredients
150
grams
Potato
Roughly 1-2 average sized potatoes
1
pinch
Celtic Sea Salt
or to taste.
2
tbsp
Olive Oil
Instructions
Preheat your oven to 200°C (400°F).
Prepare the Potatoes:
- Wash the potatoes thoroughly.
- Peel them if desired (peeling is optional; leaving the skin on adds texture and nutrients).
- Cut the potato into even-sized chunks (about 1.5–2 cm pieces). Uniform size ensures even cooking.
Parboil the Potatoes:
- Place the cut potatoes in a large pot and cover with cold, salted water.
- Bring to a boil and let simmer for about 8–10 minutes until they are just tender on the outside but not fully cooked.
- Drain the potatoes and give them a gentle shake in the colander. This helps rough up the edges, which will create a crispy exterior when roasted.
Toss with Oil and Seasoning:
- Transfer the drained potatoes to a baking tray.
- Drizzle with olive oil, then sprinkle generously with salt (and a little black pepper if using).
- Toss gently to coat all pieces evenly.
- If you like, add a few sprigs of rosemary or a sprinkle of dried thyme for extra flavor.
Roast in the Oven:
- Spread the potatoes out in a single layer on the tray.
- Roast in the preheated oven for 30–40 minutes.
- Halfway through, turn or stir the potatoes to help them brown evenly. They should develop a crispy, golden exterior with a soft, fluffy interior.
Serve:
- Remove from the oven and taste for seasoning. Adjust salt if necessary. Serve hot as a delicious side dish with your main course.
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