Olive oil roast potatoes
- December 2012
- Serves 6-8
- Takes 10 min to make, 65 min to cook
We’ve used olive oil in this roast potato recipe so they’re suitable for everyone – perfect if you’re catering for vegans or vegetarians at Christmas.
Why not pair them with one of our vegetarian Christmas mains?
- 11.7g (1.6g saturated)
- 50.7g (1.8g sugars)
The day before, prepare the potatoes up to the end of step 1, then cool on a tray. Cover with cling film, then leave in a cool place until ready to use.
Prepare the potatoes up to the end of step 1. Lay on a tray, then freeze uncovered for 1 hour. Transfer to freezer bags for up to 1 month. Cook from frozen, as in step 2 of the recipe.
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