Roast Potatoes {Best Ever Easy Recipe!}

Easy Roast Potatoes straight out of the oven.

5 from 61 votes

Roast Potatoes {Best Ever Easy Recipe!}

If you’re all about simple perfection, follow this recipe perfect Roast Potatoes, which gives tips and tricks to getting the ultimate results from our beloved roasties. Here’s how to make them ahead too for extra convenience.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

1 kg Potatoes Peeled and cut in half of thirds (size dependent)
100 ml Sunflower oil
2 tsp Onion powder
Sea salt

Instructions

HOW TO MAKE IN REAL TIME:

Preheat your oven to 200C.
Peel and chop the potatoes lengthways.
Put potatoes into a pan of cold water, pop on the lid and bring to the boil, for 10 minutes.
Meanwhile pour 60ml (approx 4 tbsp) of oil Into a tray and place into the oven to heat up.
Drain the potatoes and put back into the hot pan to dry.
Add the remaining oil to the potatoes, along with the onion powder and sea salt. Put the lid back on the pan and give them a really good shake.
Pour the potatoes into the hot oil - it should be so hot that when you drop the first potato in you can hear it bubbling.
Toss until they are well coated (the key here is to do this really quickly so the oil doesn't have time to cool).
Cook until they are golden and crispy all over, this should be around 1 hour, but I always allow at least 1 hour 15 minutes.

OPTIONS IF YOU’RE MAKING AHEAD…

The day before (WITH part-baking)

Follow the method above, but only bake for 45 minutes to an hour. They should be almost done but not quite crispy enough to serve.
Cover and place in the fridge overnight.
To finish them off the following day, heat more oil in a tray and cook for about 15-30 minutes until golden and crispy (should be closer to 15 but sometimes this can take a while as the potatoes will be cold from the fridge).

The day before (WITHOUT part-baking)

Follow the method above until step 6.
Cover and place in the fridge until you’re ready to roast.
Heat some oil in a tray and follow the method again from step 7.

Making ahead TO FREEZE (no part-bake)

Follow the method above until step 6.
Put your potatoes onto a tray lined with baking paper and freeze uncovered, making sure the potatoes are not touching for at least 1 hour.
Once they have hardened you can transfer them into a freezer container. (This extra step might seem annoying but it’s to stop the potatoes sticking together.)
You can keep them frozen for up to 1 month.
When you’re ready, defrost them overnight in the fridge, heat some oil in a tray and follow the original method from step 7.

Notes

Cooking time:

If you're cooking the potatoes after they've been in the fridge, the cooking time may be a little longer than normal as the potatoes will be cold.
If you are cooking a whole roast dinner and are in and out of the oven you may find your roasties take a little longer.
Keep an eye on your potatoes when they’re boiling as if they are cut a bit smaller they may take less than 10 minutes boiling time - they shouldn't start to fall apart.

Shape: I like to cut the potatoes lengthways as I feel this gives one lovely flat crispy side as there's more surface area to touch the pan.

Servings: This recipe would feed roughly 4 people, depending on how many people have each and whether some are children.

Nutrition