Description
Triple-Cooked Roast Potatoes are the ultimate side dish that will elevate your meals to gourmet status. With a perfect balance of a crispy exterior and fluffy interior, these potatoes are not only visually stunning but also deliver an explosion of flavor with every bite. Ideal for family gatherings or cozy nights in, they promise to impress your guests and become a favorite at your dinner table.
Ingredients
Scale
- 2 lbs Maris Piper or Yukon Gold potatoes
- 1 tablespoon salt (for boiling)
- 4 tablespoons vegetable oil (plus more for drizzling)
- 1 tablespoon fresh rosemary or thyme (optional)
- 1 teaspoon garlic powder (optional)
Instructions
- Peel and chop the potatoes into equal-sized chunks. Boil in salted water for 10-15 minutes until tender but not falling apart. Drain and let steam dry for 5 minutes.
- Roughen the edges by gently shaking the potatoes in a colander.
- Preheat your oven to 425?F (220?C) with a roasting tray coated in vegetable oil inside.
- Transfer the potatoes to the hot tray, drizzle with oil, and season with salt (and herbs if using). Toss gently to coat.
- Roast for 30-40 minutes, flipping halfway through until golden brown and crispy.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 0g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg