Crispy Roast Potatoes & Garlic

Name: Crispy Roast Potatoes & Garlic
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 tbsp Olive Oil; 1 tsp Sea Salt plus extra to taste; 1 tbsp Fresh parsley finely chopped; 1 Onion cut into thick wedges; 1/2 tsp Black Pepper freshly ground; 1.2 kg Maris Piper Potatoes peeled and cut into large chunks; 2 cloves Garlic finely minced

Golden, crisp-edged potatoes tossed with garlic and onion for an easy side that works with almost anything.

65 mins Serves 4Oven

Ingredients ↓Method ↓

Ingredients

3 tbsp Olive Oil
1 tsp Sea Salt plus extra to taste
1 tbsp Fresh parsley finely chopped
1 Onion cut into thick wedges
1/2 tsp Black Pepper freshly ground
1.2 kg Maris Piper Potatoes peeled and cut into large chunks
2 cloves Garlic finely minced

Method

15 mins prep50 mins cook65 mins total

Heat the oven to 220C (200C fan) and place a large roasting tray inside to heat.
Bring a large pan of salted water to the boil, add the potato chunks and simmer for 8 to 10 minutes until the edges are softening.
Drain well, return the potatoes to the dry pan and shake firmly to rough up the surfaces.
Carefully remove the hot tray, add the olive oil and swirl to coat the base.
Tip in the potatoes and onion, season with salt and pepper, then turn everything so the potatoes are coated in hot oil.
Roast for 25 minutes, turn the potatoes, then roast for a further 15 minutes until deeply golden.
Stir in the minced garlic and roast for another 8 to 10 minutes until crisp and aromatic.
Scatter with chopped parsley and serve hot.

Notes

Parboiling first is the key to rough edges that crisp up quickly in the oven.

Warm the oil in the tray before adding potatoes to kick-start browning.

Add the garlic in the final third of cooking so it turns fragrant without burning.

About this recipe

These crispy potatoes are fluffy in the middle and deeply golden on the outside, with sweet onion and a light garlic finish. They are simple to prep and roast beautifully for a week-round side.

Serve alongside roast chicken, grilled fish, or a hearty salad. A final turn in the hot oven keeps the edges shattering and the centres soft.