Roast Potatoes

Roast Potatoes


Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner.


  • 3 large Maris Piper potatoes, peeled and cut into quarters1.5 litres vegetable stock, cooled
  • Vegetable oil
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200°C.
  2. Place the potatoes into a large pot with the cold vegetable stock and bring to the boil. Simmer for 2 minutes then strain, return them to the empty pot and allow them to steam dry. This increases the starch content and gives you those amazing fluffy insides!
  3. Put a teaspoon of vegetable oil in each cup of a 12-cup metal cupcake tin, then place the tray in the preheated oven for 15 minutes to get the oil really hot.
  4. Remove the cupcake tray and place one piece of spud in each cup. Be careful here as the oil will be insanely hot!
  5. Turn the oven down to 170°C and roast the potatoes for 25–30 minutes, turning them every 10 minutes or so.
  6. Keep an eye on them as they may need more or less time depending on your oven. When they’re golden brown and crispy, they’re ready!
  7. Sprinkle over some fresh rosemary, season to taste with salt and black pepper and enjoy!