Skin-on roast potatoes
- Anna Glover
Published: November 18, 2021 at 5:15 PM
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Serves 8 as a side
Easy
Total time: 1 hr and 20 mins
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No peeling and no parboiling equals less effort, more flavour and no waste – it’s a triple winner for these skin-on roasties!
Gluten free
Vegan
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Serve these skin-on roast potatoes for an impressive side, then try our classic roast potatoes, confit potatoes, parmentier potatoes and more potato recipes.
Ingredients
Nutrition
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2kg Maris Pipers or other roasting potatoes
scrubbed and halved or quartered
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200ml sunflower oil
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4 rosemary sprigs
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1 bulb garlic
halved
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4 bay leaves
Nutrition: per serving
- kcal286
- fat9.6g
- saturates1.2g
- carbs42.8g
- sugars2g
- fibre4.8g
- protein4.7g
- salt0.1g
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Method
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step 1
Heat the oven to 200C/fan 180C/gas 6. Toss all the ingredients into a large bowl and tumble everything together so the potatoes are evenly coated. Season generously with sea salt flakes and pepper.
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step 2
Tip out onto two large shallow roasting trays and spread out evenly so they’re not touching. Transfer to the oven and cook for 50 minutes-1 hour, turning and swapping trays halfway through, until golden and tender.
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step 3
Smash a few potatoes here and there with a masher and turn up the heat to 220C/fan 200C/gas 7. Toss the potatoes again in the oil and transfer back to the oven for 10-15 minutes to get lovely crispy edges on the potatoes. Serve with an extra sprinkling of sea salt flakes.
Authors
Anna GloverSenior food editor
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