Roast potatoes

This preparation method produces the ultimate in roast potatoes. Always use slightly floury potatoes. A floury consistency ensures that the potatoes will become wonderfully crispy when roasted. Herbs, spices and/or garlic can be added 10 minutes before the potatoes are done.

Makes 1kg.

Roast potatoes

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




floury potatoes

As needed:


olive oil

Preparation method

  • Preheat the oven to 190ºC.
  • Bring a pan with water and 1% salt on to the boil.
  • Peel the potatoes and cut them into chunks.
  • Blanch the potatoes for 20 minutes. They can be soft, but not so soft that they fall apart.
  • Place an oven dish in the oven containing a layer of olive oil that will come up to about half the height of the potatoes.
  • Carefully pour the water from the potatoes and allow them to evaporate steam in a colander.
  • Put the potatoes in the oil.
  • Roast for about an hour, turning the potatoes every 20 minutes.

Serving suggestions

  • Serve with chicken or steak.
  • As part of a composition with e.g. grilled chicken thigh, cauliflower, and broccoli.
  • As part of a composition with e.g. hashee, and caramelized onion.

Previous page