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Crispy Roast Potatoes finished in Wilson's Extra Virgin Olive Oil

Roast Potatoes

Hot, crispy Roast Potatoes finished in Wilson's Extra Virgin Olive Oil instead of butter, for a shattering crust on every edge.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Side Dish
Cuisine: British Inspired, South African
Ingredients Method Notes

Ingredients
  

  • 1.5 kg floury potatoes Up To Date or Mnandi work well, peeled and cut into even chunks
  • 1 tsp bicarbonate of soda
  • 120 ml Wilson's Extra Virgin Olive Oil
  • 2 tsp flaky salt plus extra to finish
  • 4 cloves garlic bruised but left whole (optional)
  • A few sprigs fresh rosemary or thyme optional

Method
 

  1. Preheat the oven to 220°C (200°C fan).
  2. Peel the potatoes and cut into even, fist-sized chunks. Rinse under cold water to remove excess surface starch.
  3. Put the potatoes into a large pot of salted water with the bicarbonate of soda. Bring to the boil, then reduce to a simmer and cook for 10-12 minutes, until the edges are just starting to soften.
  4. Drain well in a colander and leave for a minute or two to steam-dry. Give the colander a firm shake so the potato edges rough up and fluff.
  5. Pour the Wilson's Extra Virgin Olive Oil into a large roasting tray and place it in the hot oven for 5 minutes, until the oil is shimmering hot.
  6. Carefully tip the potatoes into the hot oil (it will spit) and turn them with a spoon to coat every side.
  7. Roast for 20 minutes, then turn the potatoes over. Tuck in the garlic and rosemary if using.
  8. Roast for a further 25-30 minutes, turning once more, until deep golden and crisp on every edge.
  9. Season with flaky salt as soon as they come out of the oven, while the oil is still hot enough for it to stick.

Notes

Storage: keeps in the fridge for up to 2 days; reheat in a hot oven at 200°C for 12-15 minutes rather than the microwave.
Make-ahead: parboil and rough up the potatoes the day before, keep covered in the fridge, and roast fresh in hot oil when ready.
Freezing: cooked roast potatoes freeze well for up to 2 months; reheat from frozen on a hot tray.
Serving suggestion: serve alongside roast chicken, or on their own with a bowl of aioli or mayonnaise.