Crispy and golden roast potatoes
You don’t have to be a masterchef to make perfect golden and crispy roast potatoes. Just grab a bottle of our Extra Virgin British rapeseed oil and follow the recipe below.
Ingredients
6-8 medium potatoes
Salt & Pepper
Method
Pre-heat your oven to 200C
Peel and halve the potatoes, boil in a saucepan for 5-6 minutes to part cook them.
Drizzle a few tablespoons of littleseed oil in roasting tin, then place the tray into the oven.
Drain the potatoes, replace the pan lid and then shake the pan to rough up the edges of the potatoes.
Tip the potatoes into the preheated roasting tin. Sprinkle with salt and pepper and place the tin back in the oven.
Cook for about 30- 40 mins in total turning the potatoes in the oil every 10 minutes and drizzling on a little extra oil if needed.
When they are golden brown all over remove from the oven and season with more salt and pepper.
Recipe Notes
Traditionally cooks recommend goose fat for making roast potatoes but with more people choosing to follow a vegetarian or vegan diet that’s not always going to be a crowd please. Our oil is suitable for vegans and vegetarians and has a high burn point which makes it perfect for cooking delicious crispy roast potatoes.
