Twice-roasted potatoes

Twice-roasted potatoes

These roasties are a little different in that the potatoes are baked in their skins first, then cut into quarters, drizzled with a light olive oil and roasted. This makes them extra crisp on the outside yet still fluffy in the centre.

Twice-roasted potatoes

  • Serves icon Serves 6
  • Time icon Hands-on time 10 minutes, oven time 1 hour 50 minutes

These roasties are a little different in that the potatoes are baked in their skins first, then cut into quarters, drizzled with a light olive oil and roasted. This makes them extra crisp on the outside yet still fluffy in the centre.

Nutrition: per serving

Calories
284kcals
Fat
12.4g (1.8g saturated)
Protein
3.9g
Carbohydrates
37.3g (1.7g sugars)
Fibre
4g
Salt
trace salt

Ingredients

  • 1.2kg maris piper potatoes
  • 100ml light olive oil for oiling and drizzling
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Method

  1. Prick the potatoes here and there 2-3 times with the point of a knife. Cook next to the lamb, directly on the oven rack, for 15 minutes at 230°C/ 210°C fan/gas 8, then for 50 minutes at 180°C/160°C fan/gas 4 until tender when pierced with a skewer.
  2. Remove the potatoes from the oven then, as soon as you can handle them (an oven glove helps), cut each one into quarters. Lightly oil a roasting tin, then gently pinch each piece to open up the now fluffy potato. Put the pieces skin-side down in the tin. Drizzle the rest of the oil over the potatoes and sprinkle with a little salt and black pepper.
  3. Return to the oven on the top shelf and roast at 200°C/180°C fan/gas 6 for 30-45 minutes until crisp and golden.

Nutrition

Calories
284kcals
Fat
12.4g (1.8g saturated)
Protein
3.9g
Carbohydrates
37.3g (1.7g sugars)
Fibre
4g
Salt
trace salt

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