This recipe will teach you how to make THE ultimate golden roast potatoes. One of the staple things about British culture is a good old Sunday roast dinner! It also happens to be one of my absolute favourite meals, the only thing that puts me off it is how much effort goes into preparing the entire meal. However these golden roast potatoes are so versatile they go with many different dishes.
If you look closely at the above image you can see that the outer layer of these potatoes is rough, that is the secret to these faultless golden roast potatoes! I first came across these potatoes when I was in my undergrad. I was dating a particular guy at the time and one weekend he took me to his parents’ place, that evening his mum made a roast dinner and she served up these rough, textured roast potatoes, I loved them so much that I became obsessed with making them!
Fast forward a few weeks later, my boyfriend and I broke up (as most young people do), at this point I had tried to recreate his mum’s potatoes countless times but failed every time! I finally asked him to ask his mum for the recipe for me, he had no problem with it because we were good friends however he had a new girlfriend by then and his mum thought it may be awkward so she gave her the recipe to give to him but didn’t tell her it was for me, I’m sure you can imagine the awkwardness when she came visiting!
I finally learned the secret to the most amazing golden roast potatoes ever! The golden outer part is created by the olive oil you rub on the potatoes just before you put them in the oven and the rough texture forms a crunchy skin while the inside remains soft. I never make potatoes any other way again, there’s no better way!
English people are very mild when it comes to spices or seasoning their food. I think they prefer more to taste the actual natural flavour of the food itself than anything else while Africans go all out when it comes to seasoning! My ex’s mum’s recipe just calls for boiling the potatoes in lightly salted water however the African in me as well as the Africans in my house prefer the potatoes boiled in all kinds of seasoning! For example, when boiling the potatoes, I sometimes add chicken stock, maggi cube, knoor cubes, thyme and of course salt. This, coupled with the rough exterior literally makes my golden roast potatoes THE star of my Sunday roast dinner!
Golden Roast Potatoes
- 4 baking potatoes
- 1/2 tsp salt
- 1 tbsp olive oil
- Extra salt and pepper to taste
Wash and peel your potatoes. Cut them in halves or desired pieces
Put the potatoes into a deep pot and add enough cold water to cover them
Add 1/2 tsp salt and cook on medium heat for 20 minutes (if using large potatoes or 10 minutes if using smaller potatoes) or until potatoes are soft on the outside but still raw and hard in the middle. Scrape the potatoes gently with a fork and if the outside falls off then they're ready to come off the heat
Drain the potatoes and either put them into a bowl with a lid or put them back into the empty pot. Pre-heat your oven to 180 degrees C and layer a baking tray with tin foil or baking paper
Add salt and pepper to taste and cover the pot with the lid. Shake the pot vigorously but also gently, making sure NOT to break the potatoes apart. The aim here is to create a rough textured outer layer on the potatoes while keeping each piece whole, if you shake too hard, you'll have a crumbly mess that you may as well make mashed potatoes with! Please see images above
Once you're satisfied with the rough coating on your potatoes, transfer them into your prepared baking tray. Brush olive oil all over the potatoes and spread them around the tray. Put the tray of potatoes in the pre-heated oven and bake for 40 minutes
After baking, transfer to a plate and allow to cool before serving with the rest of your Sunday roast!! Enjoy!