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)
- 120ml good-quality olive oil (but not extra-virgin)
- 4 bay leaves
- 6 black peppercorns
- 4 fresh thyme sprigs
- 2.5kg floury potatoes (such as king edward), peeled and cut into large chunks
- Preheat the oven to 200°C/fan180°C/gas 6. Gently heat the oil in a pan with the bay leaves, peppercorns and thyme until the oil begins to shimmer. Turn off the heat, then leave the pan for the flavours to infuse. Meanwhile, put the potatoes in a pan of cold salted water, bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well, then return to the pan and shake vigorously, with a lid on, to fluff up the edges of the potatoes.
- Strain the infused oil into a roasting tin, reserving the herbs and spices, then put the roasting tin in the oven for a few minutes. When hot, remove the tin from the oven, then quickly and carefully tip in the potatoes and toss well in the oil. Roast for 50-60 minutes, turning occasionally, until golden and crisp. Add the reserved bay leaves and thyme sprigs 10 minutes before the end of the cooking time. Remove the roast potatoes from the oven, season well and serve.
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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