The BEST Roast Potatoes
1 hr 15 minYield: 6
Crispy roasted potato quarters, parboiled then tossed in hot oil and flour, turned every 15 minutes until golden.
| prepPreheat oven to 220°C / 425°F (200°C / 400°F fan-forced) | ||||
| prepPreheat roasting pan in oven | ||||
| 1.2 kg potatoes, peeled, quartered or eighths | Boil potatoes 2 min | Drain, rough up edges, coat with flour | Toss with hot oil, add salt, roast 220°C / 425°F, 45 min (turn every 15 min) | Sprinkle with extra salt, serve |
| 125 ml olive oil | ||||
| 2 tsp plain (all-purpose) flour | ||||
| 1 tsp sea salt flakes | ||||
| sea salt flakes (extra, to serve) | ||||
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