Crispy Roast Potatoes
Ready In: 1 hr 40 mins
Serves: 10
Ingredients
- 15 medium coliban potatoes, peeled, halved (about 2.5kg)
- 2 tablespoons olive oil
- 50 g butter, melted
- flaked sea salt, to serve
Directions
- 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.
- Drain, then place, in a single layer, on a tray lined with paper towel and set aside for 30 minutes to cool.
- 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.
- Use a fork to scrape the curved side of the potato lengthways.
- Place, in a single layer, cut-side down, on the prepared trays and brush with butter mixture.
- 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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