Crispy roast potatoes with celery salt recipe

By Debbie Major

Using celery salt makes these roast potatoes stand out. Serve with Christmas dinner or any roast meat.

1. Cut the potatoes into halves or quarters depending on their size. Put into a large pan of cold, well-salted water, cover and bring to the boil. Once boiling, cook for 7 minutes or until soft on the outside but still hard in the centre. Drain and return to the pan. When the steam has died down, shake the potatoes a bit to rough up the edges.
2. Meanwhile, pour the oil into a large roasting tin that will happily take the potatoes in 1 layer (otherwise they won’t crisp up). Heat in the oven for 5 minutes or until the oil is hot.
3. Carefully tip the potatoes into the hot oil, gently toss to evenly coat, then pour away the excess oil – this ensures the potatoes are dry and crisp, not greasy. Return to the oven and roast at 190°C/fan170°C/gas 5 for 1 hour, turning halfway. Increase the oven temperature to 200°C/fan180°C/gas 6 and cook for a further 15 minutes, until crisp and golden. Sprinkle with the celery salt to serve.