Twice-roasted potatoes
These roasties are a little different in that the potatoes are baked in their skins first, then cut into quarters, drizzled with a light olive oil and roasted. This makes them extra crisp on the outside yet still fluffy in the centre.
-
Serves 6
-
Hands-on time 10 minutes, oven time 1 hour 50 minutes
Ingredients
- 1.2kg maris piper potatoes
- 100ml light olive oil for oiling and drizzling
Method
- Prick the potatoes here and there 2-3 times with the point of a knife. Cook next to the lamb, directly on the oven rack, for 15 minutes at 230°C/ 210°C fan/gas 8, then for 50 minutes at 180°C/160°C fan/gas 4 until tender when pierced with a skewer.
- Remove the potatoes from the oven then, as soon as you can handle them (an oven glove helps), cut each one into quarters. Lightly oil a roasting tin, then gently pinch each piece to open up the now fluffy potato. Put the pieces skin-side down in the tin. Drizzle the rest of the oil over the potatoes and sprinkle with a little salt and black pepper.
- Return to the oven on the top shelf and roast at 200°C/180°C fan/gas 6 for 30-45 minutes until crisp and golden.
- Recipe from February 2017 Issue
Nutrition
- Calories
- 284kcals
- Fat
- 12.4g (1.8g saturated)
- Protein
- 3.9g
- Carbohydrates
- 37.3g (1.7g sugars)
- Fibre
- 4g
- Salt
- trace salt
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Roast potato recipes
Crispy roast potatoes
Super crispy potatoes are the perfect side dish to soak...
-
Easy
Save recipe
Potato recipes
Bay-scented smashed roast potatoes
These bay-scented roast potatoes are smashed for an even crispier...
-
Easy
Save recipe
-
Easy
Save recipe
New Year's Eve recipes
Boulangère potatoes
A simple French dish that amounts to indulgent cheesy potatoes....
-
Easy
Save recipe
November seasonal recipes
Crispy sliced lemon-roasted potatoes
”I find this recipe easier than faffing about with individual...
-
Easy
Save recipe
Best of the best recipes
Best of the best gratin dauphinois
The side dish of dreams, the comfort food of the...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter