Our Recipes

Roasted Potatoes image

Roasted Potatoes

Don't you just love it if your guests enjoy their meal so much they clear out the serving dishes? Happens every time with this dish of roasted potatoes!

This is a great side dish for the winter months, for instance when game or lamb is the main hero of the main course.

It all starts with the choice of potato. The end result should be a crispy outside, flaky inside potato. Now Jamie Oliver always talks about Maris Piper, but outside of the UK won't find them.

So, experiment with the potatoes that are available locally. Preferably, use organic potatoes, good for you and good for the environment.

Whether or not you peel the potatoes is up to you. As the peel does not brown as well as the peeled potato surface I prefer to peel. Next, cut the potatoes in pieces of equal size. This will guarantee that all pieces will be done at the same time.

Now first bring a good quantity of water to a boil, add salt and then the potatoes. Cook for 15 minutes, then drain the water off. Let the pan sit on the stove for a few more minutes with the lid off. This will cause the potatoes to steam.

Preheat your oven to 180 degrees Celsius (355 degrees Fahrenheit). 

With a masher, gently crush the potatoes. Don't completely flatten them, but make them "burst" a little bit. This will create all kinds or ledges that will crust and become crispy.

Take a whole garlic bulb, break up into a few pieces and put into an oven pan. Add some herbs: fresh rosemary and sage are essential. Add the potatoes, sprinkle everything with olive oil and mix through until all potatoes are covered with oil.

Sprinkle with coarse sea salt and place in oven.

Check regularly and take out once nice, browned and crispy.