Who isn’t a sucker for a crispy roasted potato? When done well they’re glorious. These were a staple at our Sunday roast lunch growing up, although my mum would curse me for using olive oil versus goose fat…oh well!

• 5-6 Yukon Gold Potatoes
• 1 Generous Glug Olive Oil
• 1 Tsp Pepper
• 1 Tsp Salt
• 1 Large Sprig Rosemary
• 2 Sprigs Thyme (if you fancy)
• A Large Pot Salted Boiling Water
• A Metal Baking Sheet
• A Cooktop
• An Oven

Peel your potatoes. Cut your potatoes into medium sized pieces. Typically I cut a large potato into 6 equal parts; halved and then each half then cut into thirds. For smaller potatoes adjust as needed. Boil potatoes in salted water for 10 minutes or so until tender in the middle. Drain potatoes. Heat olive oil, rosemary and thyme on your baking sheet in your oven at 425F for a 2-3 minutes until almost smoking (think Yorkshire pudding style). Gently remove the pan and spread drained potatoes to then sheet. Toss liberally, ensuring you coat everything. Add salt and pepper and return to the oven. Bake for 10-15 minutes at 425F (so to ensure crispness), then turn the oven down to 375F. Continue baking for a further 30 minutes at a minimum. Honestly, I don’t think you can over do it…the longer they go the crispier they get, with softer centres (insert drool face). Also, feel free to pull them out half way through and smoosh them up a bit with the back of a spoon. It will ensure you end up with great texture on the outside of them. This is what keeps everyone coming back for more! Enjoy…