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Roast Potatoes

Portions: 4 (approx.)

Time: 1hr 30 mins


  • 6-8 Potatoes (depending on size of the potatoes)
  • 3 cloves of garlic
  • Vegetable oil
  • Salt and pepper


Preheat the oven to 200°C; 400°F: Gas Mark 5

  1. Peel the potatoes, making sure that all bruises have been cut out
  2. On a chopping board cut the potatoes into quarters, or if the potatoes are small  cut them in half
  3. Place the potatoes into a sauce pan and bring to the boil
  4. Once the water has come to the boil, turn down the heat and allow to simmer for 10-15 minutes until the potatoes begin to soften
  5. Strain off the water using a colander and place the part cooked potatoes into an oven proof dish
  6. Trickle oil over the potatoes, use a teaspoon to ensure all the potatoes have a good coating of oil (you shouldn’t have more than half a centimetre of oil in the bottom of the oven proof dish and less is best)
  7. Add the garlic cloves (whole with the skin on) to dish and season potatoes with salt and pepper
  8. Give the tray a good shake to ensure that all of the potatoes have been covered in the oil
  9. Place into the oven for an hour and quarter or until the potatoes are golden brown in colour, making sure to stir the potatoes occasionally to prevent the bottom burning.

Often roast potatoes are cooked when a traditional Sunday roast is being cooked. If this is the case then substitute the vegetable oil with the meat fat, it will taste very nice. Alternatively, duck and goose fat have become very popular and you can buy it at any supermarket. All this assumes there is not a vegetarian in your group. 

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