For the love of Food :)

Roast Potatoes - As Seen On Studio 10

Roast potatoes, they are an essential part of any roast yet so many people get them wrong! Personally there is nothing worse than an undercooked roast potato. For me the perfect roast potato is crunchy on the outside and fluffy on the inside, seasoned perfectly and so tasty that I can’t stop at just one.
My secret to the perfect roast potatoes is to parboil them. What I mean by this is that your going to half cook them in boiling water, then shake them so they break up a little and finish them off in the oven. This is what gives your potatoes that fluffy centre thats surrounded by pure crunchy goodness. Remember potatoes love salt so make sure you season both the water when your parboiling and again when you roast them. I also like to add my garlic to the potatoes when I boil them as this makes a world of difference. There you have it just a few of my tips and tricks to help you along the way. So this Christmas give my Roast Potatoes a go and I promise you will always have perfectly roasted potatoes!


  • 1.5kg of potatoes, either Desiree or Dutch Creams
  • 100g of butter, cut into cubes
  • 2 Tbs of olive oil
  • Salt and pepper
  • 2 Whole cloves of garlic


1) Preheat your oven to 190C. Next peel the potatoes and cut them into half or quarters, depending on how big they are.

2) Place the potatoes along with the garlic and a good pinch of salt into a large pot, then cover with cold water. Bring to the boil and cook for about 10 minutes so they are ‘parboiled’, they should still be rather firm but the outside have started to soften. Drain the potatoes into a colander and allow them to steam in the colander for about 3 minutes.

3) Tumble the potatoes back into the pot and place lid on it then give it a really good shake so the potatoes get a little rough around the edges and start to break up a little.

4) Place your potatoes and garlic in a disposable foil tray (I like to use these trays on Christmas Day as it helps with the washing up) scatter over the butter and drizzle with the oil. Season with salt and pepper and bake in the oven for 40-45 minutes or until cooked through. Serve while still hot

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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