Perfectly crisp on the outside, and delightfully fluffy on the inside, these quick roast potatoes are totally tasty and can be rustled up in just 40 minutes.
- Heat oven to gas 7, 220°C, fan 200°C fan. Pour the oil into a large roasting tray with the garlic and half the rosemary, add a big sprinkle of sea salt. Put into the oven to heat up.
- Take each potato and cut into small chunks (small potatoes into 4 chunks, medium potatoes into 6 and very large ones into 8), keeping the skins on will add texture. Put into a pan, cover with water and turn up to the highest heat. Once boiling vigorously leave for 1 minute, turn off the heat, drain and leave to steam dry in a colander for a few minutes. Shake the colander to ruffle the edges a little, this will help get them really crispy.
- Remove the oven tray carefully as the oil will be very hot, add the potatoes, toss to coat in the oil, season and top with the rest of the rosemary. Roast for 30-35 minutes, turning once halfway though, until crispy and golden.
Tip: The key to getting these really crispy, quickly, is the hot fat and cooking the potatoes in a single layer, therefore use a nice big roasting tin and don’t overcrowd the tray.
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