Salt and pepper roast potatoes
Jul 18, 2014 9:12am- 1 hr cooking
- Makes 1 Kilogram
Print
Ingredients
Salt and pepper roast potatoes
- 1 kilogram king edward potatoes, peeled, quartered
- 2 tablespoon extra virgin olive oil
- 40 gram butter
- sea salt and freshly ground black pepper, to taste
Method
Salt and pepper roast potatoes
- 1Heat the oven to 200°C (180°C fan-forced).
- 2Place the potatoes in a medium saucepan and cover with water. Bring to the boil; boil for 5 minutes.
- 3Drain in a colander and leave to steam dry for several minutes. Toss the potatoes around in the colander to rough up the outsides.
- 4Place oil and butter in a large roasting dish and sprinkle with a generous amount of sea salt and freshly ground black pepper. Place roasting dish in the oven for 5 minutes to heat oil and butter, then add the potatoes. Roast for 1 hour, turning the potatoes every 20 minutes, until golden and crispy.
- 5Not suitable to freeze or microwave.