Olive Oil Salt and Pepper Roast Potatoes, the perfect side to any roast dinner.
Prep Time15 minutesmins
Cook Time45 minutesmins
Ingredients
1KGof good roasting potatoeslike Maris Piper or King Edward. Peeled and Chopped into chunks
½cupgood quality light Olive Oil
1tspfresh cracked black pepper
1tspsea salt flakes
1TBregular salt for boiling
Instructions
In a pot of boiling water add the 1 TB of table salt, followed by the potatoes. Cook these until they are just soft enough for a fork to go through. Not so much that they break up when doing so. Drain and shake in a colander to give a more textured potato.
Meanwhile, heat the oven to 200C. In a high ridged pan add the oil. Place this in the oven to heat the oil. I usually wait until the potatoes are boiled to do this, as I don’t want to risk the oil getting too hot.
In a boil, toss the potatoes with the pepper to coat. When the oil has a shimmer to it, carefully pour the potatoes into the pan. Use a spoon to coat the potatoes in the oil. Return to the oven.
Roast the potatoes for between 30-45 min, tossing every 15min. Although, if the potatoes are sticking to the pan leave them a few minutes longer. They should not struggle to be released.
When done, and you've had a tester, use a slotted spoon to remove from the pan. Sprinkle with the sea salt, and serve.