Perfect roast potatoes
SERVES 6 PREP AND COOK TIME 1 HOUR 15 MINUTES
Preheat oven to 220°C (200°C fan-forced). Peel and halve 6 pontiac or desiree potatoes. Boil or steam potatoes for 5 minutes; drain. Pat dry with paper towel; cool for 10 minutes. Gently rake rounded side of potatoes with the tines of a fork. Place, cut-side down, in a single layer, on an oiled oven tray. Brush with ¼cup extra virgin olive oil; dot with 30g butter. Add 6 unpeeled cloves garlic and ¼cup fresh rosemary sprigs to tray. Roast for 50 minutes, brushing occasionally with oil mixture, or until potatoes are browned and crisp. Season with salt; serve.
Salt and vinegar potatoes
SERVES 6 PREP AND COOK TIME 55 MINUTES
Place 1.2kg royal red potatoes in a large saucepan in a single layer. Add 3 cups white vinegar, 2 cups water and 1 tablespoon cooking salt; bring to the boil. Boil, partially covered, for 15 minutes or until potatoes are tender. Drain. Meanwhile, preheat oven to 220°C (200°C fan-forced). Transfer potatoes to a large oven tray lined with baking paper. Using a potato masher or fork, press potatoes until flattened slightly. Drizzle with ½ cup extra virgin olive oil. Roast potatoes for 30 minutes or until golden and crisp. Season to taste; serve.
SERVES 6 PREP AND COOK TIME 1 HOUR
Preheat oven to 200°C (180°C fan-forced). Cut 6 medium starchy potatoes in half. Place one potato half, cut side down, on chopping board; place a chopstick on board along each side of potato. Slice potato crossways at 1cm intervals, cutting through to chopsticks to prevent cutting all the way through. Repeat with remaining potato halves. Combine 40g melted butter and 1 tablespoon extra virgin olive oil. Coat potatoes in butter mixture. Place potatoes, rounded-side up, in a single layer in a roasting pan; season. Roast potatoes for 45 minutes, brushing occasionally with butter mixture. Combine 2 tablespoons dry breadcrumbs and ¼cup finely grated cheddar; sprinkle over potatoes. Roast for further 10 minutes or until golden and tender.
Smoky chats with chilli
SERVES 6 PREP AND COOK TIME 45 MINUTES
Preheat oven to 200°C (180°C fan-forced). Place 1kg baby (chat) potatoes, 6 cloves unpeeled garlic and 1 tablespoon extra virgin olive oil in a roasting pan; shake pan well. Season with 2 teaspoons salt flakes and sprinkle with 1 teaspoon smoked paprika. Roast potatoes for 30 minutes. Add 2 long fresh red chillies, cut crossways into three pieces each, to pan; roast for a further 5 minutes or until golden and tender. Transfer to a large bowl; finely grate parmesan over top just before serving.