I love roast potatoes. I'd eat them all day if I could.Recent studies have shown that potatoes are better for us than we have previously been led to believe, providing a much needed source of carbohydrate, vitamin C and dietary fibre.Just lay off the salt a little and use herbs and spices instead to boost the flavour.Traditionally they are prepared using a great deal of animal fat and dripping, but olive oil is a very good, healthy substitute.I won't preach to you.It's your waistline, but they're also your taste buds!Enough about nutrition, let's get to the cooking part, closely followed by the eating.

Things You Will Need

Around four large, peeled potatoes.I use the Agria variety, which are the ones with the yellow flesh.I don't know if they are called by another name outside of New Zealand but any other roasting or baking variety is good.



One teaspoon of vegetable stock (or vegetable Oxo for any kiwis out there) mixed in a little warm water.



A pinch of salt



Olive oil






Chili (optional.Here I go again with the chili!)



Chopped parsley

Step 1

Preheat a fan-forced oven to 200 degrees Celsius (392 degrees Fahrenheit). Peel and slice the potatoes into nice chunks. Here's the not-so-secret part. Place potatoes in a saucepan and boil until they are partially cooked. What you are looking for here is that nice starchy coating that forms on the surface of the potato. This is the part that gives that nice crispy, crunchy coating when roasting. Once boiled, drain the water and add the stock mix. Put the lid on and shake up and down to fluff up the surface of the potatoes, again this will provide that crunchy coating. Mix in the chopped parsley and, if you're a chilli nut, put the chilli in now. Do the same with the garlic.

Step 2

Spray or sprinkle some olive oil into a baking dish and spread the potatoes out on the surface, being careful not to crowd the pan and provide too much moisture. Sprinkle or spray the potatoes with a dash more olive oil and a pinch of salt and pepper. Slide into your preheated oven and bake for 20 to 30 minutes or until golden brown. Great with chicken drumsticks or as part of the traditional Sunday roast.


Tips & Warnings

Always par boil the potatoes



Use stock in the recipe



Substitute excessive salt with herbs and spices



Olive oil is healthier than animal fat or dripping, even though dripping is traditional, but the best thing about cooking in modern society is we are exposed to a wealth of combinations and ideas.