I don’t know about you but in my opinion, nothing tastes better than a perfectly roasted potato, and it just so happens to be the perfect accompaniment for a roast, which is a regular visitor in my house.
I’m used to hosting for a lot of people, just having mine and my husband’s immediate family over for dinner is over 20 people, and since I come from a family of 5 kids, my mom trained me well on quantities.
These roast potatoes are a real crowd pleaser and if you hadn’t guessed, I personally can’t get enough of them so when the lucky day comes that I get to make them, I always make sure to make extra so that I can freeze and always have some roast potatoes at the ready.
Here we go… the trick of these potatoes is to cook them until VERY crunchy!
You will need
- 8 large potatoes, peeled and cut into quarters
- 1/4 cup olive oil
- salt to taste
- Preheat your oven to 450.
- Start by peeling your potatoes and cutting them into quarters, drop them in a bowl of cold water as you go to stop them from discoloring.
- When you are done prepping them go ahead and drop your potatoes into a large pot of boiling water, cook for about 5 minutes and then pour into a colander to drain all the water out. Shake the colander the rough up the edges of the potatoes - this is to help them get crunchy in later stages.
- Transfer the potatoes to a large roasting pan and pour in the olive oil and salt. Get your hands dirty and mix up the potatoes to make sure that they are coated well.
- Put in the oven for about 1 hour to an hour and a half until they look brown and very crunchy.
- It's extremely easy, relatively quick and should become your go to potato! GO GO GO!