Ingredients

Method

• Co-op Irresistible British Mashing Potatoes 1.5kg
• 3 tbsp olive oil (or goose fat for extra flavour)
• 2-3 garlic cloves, smashed
• 1-2 sprigs fresh rosemary (or thyme)
• Salt and pepper to taste
• 1 tbsp cornflour (optional, for extra crispiness)

• Preheat the oven:
  Preheat your oven to 400°F (200°C). Place a roasting pan or baking sheet in the oven to heat up as it will help get the potatoes crispy.
• Peel and cut the potatoes:
  Peel the potatoes (or leave the skins on for extra texture) and cut them into even chunks (about 2-inch pieces). Try to make the pieces roughly the same size so they cook evenly.
• Parboil the potatoes:
  Put the potatoes into a large saucepan and cover them with cold water. Add a generous pinch of salt and bring it to a boil. Let them cook for about 10 minutes, or until just starting to soften but not fully cooked. The edges should be slightly tender but still firm.
• Drain and rough up the potatoes:
  Drain the potatoes in a colander and allow them to sit for a minute or so to let the steam escape. Then, gently shake the colander to “rough up” the edges of the potatoes. This will give you that signature crispy texture once they roast.
• Coat with oil and seasoning:
  Drizzle olive oil (or goose fat) into the hot roasting pan. Add the garlic, rosemary, and a pinch of salt and pepper. Toss the parboiled potatoes in the oil, making sure they’re evenly coated. If you want extra crispiness, toss the potatoes with a tablespoon of cornflour before adding to the pan.
• Roast the potatoes:
  Carefully place the potatoes in the hot pan. Roast for about 45-50 minutes, turning them halfway through, until golden brown and crispy on all sides.
• Final seasoning:
  Once the potatoes are done, sprinkle them with a little more salt and pepper. You can also add fresh herbs like rosemary or thyme for extra flavour.
• Serve:
  Serve your roast potatoes immediately, hot and crispy!