How make the perfect roast potato

By Faeza
16 March 2017



¦ 1kg medium-sized potatoes

¦ 30ml (2 tablespoons) flour

¦ 125ml (½ cup) olive oil

¦ salt to taste


Preheat the oven to 180°C. Peel

potatoes and cut into 5cm chunks.

Place into a large saucepan,

cover with cold water and season

with salt. Bring to the boil over

medium-high heat.

Simmer for 5 to 10 minutes or

until partially cooked (potatoes

should be only just tender when

pierced with a skewer).

Drain potatoes in a colander.

Shake the colander back and

forth a few times to fluff up the

outsides. Sprinkle with flour and

give another shake, so they are

evenly and thinly coated.

Meanwhile, pour olive oil into

roasting pan.

Place roasting pan in oven for 5

minutes or until oil is hot.

Working quickly, add potatoes

to hot oil (they will sizzle as they

go in) and roll them around so

they are coated all over. Spread

potatoes in a single layer making

sure they have plenty of room.

Roast potatoes for 40 minutes.

Turn and roast for a further 30

minutes or until golden and

crisp. Season with salt. Serve


For a luxurious

flavour, use duck fat instead of

olive oil. It’s available from most

specialty stores.