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    You are in: Home / Recipes / Crispy Roast Potatoes Recipe
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    Crispy Roast Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    45 mins

    55 mins

    Rhiannon and Matt's Note:

    This recipe & the following description, notes & tips come from Australian Good Taste magazine - December 2007: "Brushing the potatoes with a mixture of olive oil and melted butter gives them a golden crust. They taste great sprinkled with sea salt. Notes & tips: * Time plan tip: You can make this recipe 2 1/2 hours ahead. Transfer to a heatproof serving dish, then fifteen minutes before serving, place the dish in the oven to reheat. * The trick to crispy potatoes is parboiling them in step 1. Make sure you choose potatoes that are about the same size - this ensures they cook evenly and makes for better presentation. If coliban potatoes are unavailable, use sebago or desiree potatoes instead. * Allow 30 minutes cooling time."

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    Units: US | Metric


    1. 1
      Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender.
    2. 2
      Drain, then place, in a single layer, on a tray lined with paper towel and set aside for 30 minutes to cool.
    3. 3
      Preheat oven to 180°C (350°F) Brush 2 large baking trays with a little oil. Combine the butter and remaining oil in a small bowl.
    4. 4
      Use a fork to scrape the curved side of the potato lengthways.
    5. 5
      Place, in a single layer, cut-side down, on the prepared trays and brush with butter mixture.
    6. 6
      Roast in oven, brushing with the butter mixture once, for 50 minutes or until golden brown. Sprinkle with sea salt to serve.

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    Nutritional Facts for Crispy Roast Potatoes

    Serving Size: 1 (327 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 305.5
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 3.0 g
    Cholesterol 10.6 mg
    Sodium 47.8 mg
    Total Carbohydrate 55.8 g
    Dietary Fiber 7.0 g
    Sugars 2.5 g
    Protein 6.5 g

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