Everyone has their own way of cooking roast potatoes, they are a classic British staple to accompany a Sunday lunch. However, sometimes it pays to step away from what you are use to and try something different.
These roast potatoes are crunchy on the outside and light and fluffy in the middle. Rather than being cooked in a sunflower or vegetable oil, they are cooked in a garlic and herb infused olive oil which gives a beautiful depth of flavour. It’s best to infuse the oil at least a 24 hours before you are planning to cook the roast potatoes, longer if you can manage it, to ensure a good flavour.
Leaving the skins on the potatoes and sprinkling with parmesan ensures a crispy outside. I urge you to give these a go, and the best thing? There will be loads of leftovers to nibble on!
With a little extra effort you can get your roast potatoes to be the star of your Sunday dinner – make sure to make more than you need for tasty leftovers!
If you are looking for more potato side dishes, check out my Mini Hassleback Potatoes
These roast potatoes are crunchy on the outside and light and fluffy in the middle, the perfect addition to a Sunday lunch
- 500 ml olive oil
- 4 large garlic clove
- 3 sprigs of fresh rosemary
- 5 sprigs of fresh thyme
- 5 fresh sage leaves
- 1 1/2 kg potatoes (I used red skinned potatoes to get a really nice colour)
- 50 g salted butter (cut into small dices)
- 40 g grated parmesan
- salt and pepper
At least 24 hours before making the roast potatoes, infuse the oil. Pour the oil into a jug, roughly chop the herbs and garlic, put in to the oil and cover with clingfilm. Leave as long as you can so that the flavours infuse.
Pre-heat the oven to 220º.
Clean the potatoes (leave the skin on) and then chop into quarters. Put into a saucepan and top up with cold water so that the potatoes are covered, add a good pinch of salt and put on to a high heat. Bring the potatoes to the boil and cook for a further 20-30mins until the potatoes have softened. You want them to hold their shape, but you should be able to pierce them with a fork. when they are ready, drain and leave them to one side.
Pour the infused oil into a oven proof dish and put in the oven. You want to get the oil really hot here, so give it a good 10 minutes to heat up.
Carefully (and I can not stress that enough - the oil is really hot!), remove the oil from the oven and gently put in the potatoes. Take a fork, and gently press down on each potato, a smash, rather than a mash. Pop the diced butter around the dish, give a really generous sprinkle of black pepper and then top with parmesan. Put back in the oven.
After 30 minutes, carefully remove the dish and gently turn over the potatoes, and pop back in the oven for another 30mins.
Once they are brown and crispy, remove from the oven. Take the potatoes out with a slotted spoon and let them rest on some kitchen towel.
Pop in a serving bowl, sprinkle over some salt and pepper and serve to the table.