Servings: 6
Ingredients
- 1.5 kg Maris Piper potatoes peeled
- Sea salt and freshly ground black pepper
- Olive oil
Instructions
- Preheat your oven to 190°F/gas 5.
- Peel your potatoes and cut any larger ones so they are all an even-size.
- Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well.
- Bring to the boil and cook for about 6 to 7 minutes, so that they are parboiled, then drain in a colander and leave to steam dry for 3 minutes.
- Give the colander a bit of a shake to help chuff up the potatoes, this will help to make them super crisp later on.
- Tip your potatoes into a tray or pan in one layer, sprinkle with olive oil, and then season really well with salt and pepper.
- Toss your potatoes in the olive oil (Tip: You could get the potatoes up to this stage the day before, simply cover them with cling film or tin foil and pop in the bottom of your fridge or in a cool place until you need them.
- Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.
- Take them out of the oven and gently squash each potato with a potato masher to increase the surface area, the more of your potato that is in contact with the pan, the crispier it will be. Don’t go over board here… you don’t want mashed potatoes!
- Pop back in the hot oven for 40 to 45 minutes until perfect for your liking.
- Transfer to a plate lined with kitchen paper to drain off some of the excess fat.
- Enjoy.
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