@johngs: The Ultimate Roast potatoes Maris Piper potatoes have the best texture for a roast potatoes. They are not waxy, so they go lovely and fluffy, and then crisp up in the oven. If you can’t find them, use King Edwards. Cook the roast potatoes in a neutral oil – this is one with no flavour and a high smoking point. Groundnut gets the hottest and then vegetable oil, so use that if you want. Enjoy x John Serves 4-6 1kg Maris piper potatoes, cut into quarters 150ml groundnut oil 1 bulb of garlic, cloves separated 2 large sprigs rosemary Salt and pepper 1. Soak the potatoes in a bowl of cold water for 10 minutes to remove any excess starch. Drain and pop them straight into a pan of boiling water and cook for 10 minutes to soften. Drain and let them sit in the colander for 5 minutes to steam dry. Give the colander a good shake to fluff up the outside of the potatoes. 2. Whilst the potatoes are cooking, pour the groundnut oil into a roasting tin – I use a small one that’s 24x32cm – if you use a larger one, add more oil so you have about ¾cm -1cm deep. Put the tray into the oven for 8-10 minutes to heat the oil. You can test it by adding a bit of potato peel into the oil and if should start bubbling straight away. Once hot, add the potatoes. I spoon them in individually, flat side down, leaving space around each one so they room to crisp up. Roast the potatoes for 35-40 minutes until lightly golden. 3. Remove from the oven and turn the potatoes. Add the garlic cloves and rosemary and pop the tray back into the oven for 20-30 minutes or until the potatoes are super golden and crispy. Ditto the garlic and rosemary. 4. Using a slotted spoon, remove everything from the oil. Take the rosemary out first and let it cool and pop the potatoes and garlic straight into a mixing bowl. Scrunch in the rosemary so it breaks up over the potatoes. Season generously with salt and pepper and toss together. Transfer to a serving dish. The more piled high they are, the more they will steam and lose their crispiest, so opt for a big plate and eat fast.

Demi Murphy :

Omg I’d do feral for this

John GS :

The oven temp for this is 200c fan for a UK oven sorry i forgot in the method x

No :

Can you turn the music up it isn’t loud enough

kai is klaus?? :

Sebastian Liviu :

Sorry, those are fried potatoes

alanmurphy8195 :

What temp do you put the oven at ?

serge.ro :

Could have them over and over again. x

Lovinglife! :

perfect 👌

zbackstrom🇸🇪 :

Yummy 😍😍😍

samisavor1 :

Need to make these 😍

✨🔮 ꜱᴏᴘʜɪᴀ @ ᴇᴍᴘᴀᴛʜɪᴄ ʟᴀᴅʏ 🌙✨ :

Congratulations on 500k🖤 well deserved x

sianhudsxn :

bold to assume this serves 4-6 - this would be my meal

Saria❤️🇲🇱🇲🇱 :

Merci beaucoup pour les recettes 10/10❤️❤️🥰🥰🫶🏾🫶🏾🫶🏾

Spoon Fork Bacon :

amazing 😍

The Daily Bite :

Wow these look insane

humanitarian cleanup✅ :

The sound 😋😋

Saucy MAHI :

You’ve mastered this dish 🔥

Katerina Alexandrova :

очень долго и очень жирно😬 но выглядит потрясающе 🔥

Anthony Orlando :

These seem more like shallow fried potatoes than roasted with so much oil being used. Does not matter than it’s in an oven. But they do look amazing.

Pete 🏴󠁧󠁢󠁷󠁬󠁳󠁿 :

they are more fried than roasted with so much oil

David Styles :

There are so many ways to roast a potato, depending on age, variety, method (temperature, oven, and oil). I bet I’ve made better than this on some days and worse on others, so for all those thinking, “Christmas is coming I need to get everything perfect” I’d say, “No you don’t, life is not a search for perfection, but a journey (in which roast potatoes play a very small part).” x

Lychee808 :

Hi, would you use russet, red or Yukon? Neither MP nor KE are easily found in the US. Online says either which makes no sense. I’m thinking russet is fluffier? 🙏

7UP UK&I :

The crisp 🤩

YoshimitsuGR :

What is the oven temperature?🙏