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LifestyleFOOD.com.au

Crunchy Roast Potatoes

Crunchy Roast Potatoes are the perfect Christmas side and surprisingly stress free to make.

Ingredients

  • 2kg sebago (starchy) potatoes, peeled and quartered

  • 1 head garlic, cloves separated, unpeeled

  • 1 cup sage leaves

  • ¾ cup (or 180ml) extra virgin olive oil

  • Sea salt

  • Cracked black pepper

Method

  • 1.

    Preheat oven to 200°C.

  • 2.

    Place the potatoes and garlic in a large saucepan of salted water over high heat, cover and bring to the boil. Once boiling, reduce the heat to medium and cook for 8–10 minutes or until just tender.

  • 3.

    Drain well and return to the saucepan, then cover and shake the pan to fluff the edges of the potatoes.

  • 4.

    Place the potatoes, garlic, sage, oil, salt and pepper on a large baking tray lined with non-stick baking paper and toss to combine. Roast for 50–60 minutes, turning every 20 minutes, or until the potatoes are golden and crunchy.

Notes

donna hay magazine, NewsLifeMedia, $7.99 www.donnahay.com

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Posted by Rebecca2526Report
Impressive roast potatoes. My family love me to cook potatoes this way when I cook a good Sunday Roast. They compliment the roast meat and gravy really well. I think Donna Hay's recipes are always splendid.
Posted by Katrina186Report
I will never do roast potatoes any other way, these were amazing and a big hit with every one. I thought I would be clever though and hold back some of the sage for garnishing. The cooked ones crisped up and tasted great so next time won't do that
Posted by Shane75Report
Great flavour enjoyed by all Chrissy lunch
Posted by Bill110Report
Did a trial run for Chrissy on this last night, turned out pretty well, but there are a couple of things I will do differently next time - my potatoes were a bit on the small side and would have been better halved rather than quartered and I boiled them for a little too long - they go from underdone to overdone really quickly.