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Twice-roasted potatoes

Name: Twice-roasted potatoes
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 1 h 60 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1.2kg maris piper potatoes; 100ml light olive oil for oiling and drizzling

Easy
February 2017

Easy
February 2017

Test kitchen approved

Serves 6
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

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

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Ingredients

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

Method

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.
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.
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.