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How to Get the Perfect Roast Potato

Home > Adelaide > Food and Wine | Recipes
by Sara K (subscribe)
Adelaide local who loves her city
Published June 18th 2011


This recipe is best made using small whole potatoes. Make sure you preheat your oven to 200 degrees celsius for fan forced ovens and 170 degrees for your conventional oven. The end result will be perfectly roasted potatoes, crunchy on the outside and fluffy on the inside.

Step 1) Partially boil your peeled whole potatoes for about 10 minutes or until just tender. Do not overcook or they will just collapse in the oven.

Step 2) Get out your roasting pan and add olive oil. Heat this in the oven for about five minutes or until hot. Remove from oven.

Step 3) Drain potatoes very well and pat dry with paper towel. Place in roasting pan and gently move around until they are all coated in the olive oil. This is very important because it's the hot oil that actually cooks the potatoes, along with the heat of the oven.

Step 4) Cook for approximately 20 to 30 minutes depending on their size, until golden brown. Remove from oven an place on paper towel to absorb excess oil.

Step 5) Serve with your favourite roast dinner and enjoy.
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Why? Impress everyone with perfect potatoes
Where: Home
Cost: $2.00-$5.00 depending on how many potatoes you need.
Comments
I am sure that the temperature should be 170 degrees for fan forced ovens and 200 degrees for conventional ovens.
By kmace - reader
Thursday, 30th of June @ 12:41 pm
Yes, I agree the temperature should be 170-180 degrees for fan forced and 200 degrees for conventional ovens.
By wendy77 - reader
Thursday, 7th of July @ 11:01 pm
Duck fat is much more tastier than olive oil (for special occasions only though for those of us watching our waistline!)
By cwebb - reader
Friday, 8th of July @ 05:31 am
All the others are spot on...but may I add after...a light par boiling of the potatoes.
Drain the pot, replace the lid (with potatoes in) and give them a medium roughing up...this breaks the potato surface giving it some roughness.
This way, when your potatoes roast...all the rough edges on your potatoes become extra crunchy...the duck fat is a must...stuff the waistline...this is food!
After you you only live once...enjoy it!
(go without the next day)
By terry43 - reader
Friday, 8th of July @ 06:26 am
Hi and thanks for all your comments. I agree with the temperature issue, obviously it was an editing mistake on my part. As for the par boiling- I do actually mention that. Thanks again.
By Sara K - senior reviewer
Friday, 8th of July @ 01:38 pm
where do you buy duck fat? Ive never used it!!
Rob
By rksi - reader
Tuesday, 19th of July @ 07:10 am
Chinatown maybe or any Asian grocers, however I definitely would not use duck fat! That's just asking for a heart attack I reckon.
By Sara K - senior reviewer
Wednesday, 20th of July @ 06:52 am
Duck fat - definitely
Roughing up - yep, I can see that working too. I scrap the peeled potatoes with a fork before microwaving till just beginning to soften. Then season really well with flaked salt ie. Maldon or Murray River, before putting them into the hot fat.
180 degrees Fan-forced for about 30 minutes.

By ampid - reader
Saturday, 23rd of July @ 11:05 am
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