Best Ever Roast Potatoes
The perfect side dish for your Sunday Roast! Why not pair this dish with our Rib of Beef recipe, or as part of our Giant Loaded Roast Dinner Yorkshire Puds. You won't be disappointed!
Roasting potatoes in Yorkshire Rapeseed Oil makes for the crispiest roasties ever, and with the fluffiest middle! It’s the high temperatures that our oil can reach without spoiling, that makes for the best ever roast potatoes. We love to use our Yorkshire Rapeseed Oil with Rosemary & Sea Salt, but can also recommend our Yorkshire Rapeseed Oil with Garlic to upgrade the humble spud!
This recipe was created by Yorkshire Chef Steph Moon, as part of our Chefs' Collection.
Serves 4-6
Ingredients
5 large washed red potatoes, peeled and cut into chunky roast potato shapes
5 tbsps Yorkshire Rapeseed Oil with Rosemary & Sea Salt
5 garlic cloves, crushed
Freshly ground black pepper
METHOD
Pre-heat your oven to 200C / 180C Fan / 400F / Gas Mark 6.
On a medium to high hob heat, bring the potatoes up to the boil in a large pan of cold water, seasoned with salt. Once they have boiled for 3 minutes, drain the potatoes. Using the lid to stop them falling out, swirl the potatoes around and fluff up the spuds outer shell. This ‘roughing up’ helps them get deliciously crispy as they cook.
Drizzle the Yorkshire Rapeseed Oil into a pre-heated roasting tray, add your potatoes and garlic cloves, season with black pepper and toss through until coated with the oil. Roast for 30 minutes, tossing them in the oil often. Serve piping hot as a side for the perfect Sunday roast.
You can find our recipes for our Rib of Beef and proper gravy, and all the sides you could need in our Chefs' Collection recipes page.
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