Perfect Roast Potatoes

Perfect Roast Potatoes | The Mother Cooker

Roast potatoes are the main source of joy on a Christmas dinner in my opinion. In fact potatoes of any kind are a joy to behold at any time of year. After I made these my daughter nearly ate the entire pan, so at least I have someone on my wavelength. The best part about roasties is that you can prep them ahead of time. Simply part boil them for around 6 minutes, drain in a colander, fluff the edges by shaking, season and then tip them on a baking tray and pop it in the freezer. Once frozen you can tip them into a bag or freezable container to save space. All you have to do the day of cooking is tip them into a hot pan of oil. Done.

For me, roast potatoes have to be crispy on the outside and soft and fluffy on the inside. I don’t like to to use goose fat and keep them vegan by simply using vegetable oil flavoured with some spices. These are lovely and crispy, they even have those wonderful crispy bits that are just that next level of extra. Super easy to achieve, but really delicious. Make sure they are an addition to your festive meal, or to be honest just eat them whenever. Potatoes are for life and not just for Christmas.

Perfect Roast Potatoes

Serves: 6
Prep time: 10-12 mins
Cook time: 1 hour
Total time: 1 hour, 10 mins

  • 2.5kg bag of King Edward’s potatoes
  • 1 tsp mustard seeds
  • 1 garlic bulb
  • Sea salt and black pepper
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • Fresh/dried parsley (optional)

Prep ahead: Part boil the potatoes, drain in a colander, fluff the edges. Tip onto a baking tray and place in the freezer flat. Simply tip them into hot oil and cook as normal on your chosen day.

  1. Pre-heat your oven to 220c fan/gas 8-9/475f.
  2. Peel and chop your potatoes into chunks, add to a large pan of water and boil for around 6 mins.
  3. Whilst your potatoes are boiling, add your oil to a deep rimmed tray with the entire garlic bulb that you’ve chopped the top off. Rub the garlic all over the oil and then jut leave it in the pan. Pop the pan in the oven to get hot.
  4. Drain potatoes in a colander and shake to fluff the edges (this helps create those crispy bits). Season with salt, pepper and mustard seeds.
  5. Add potatoes immediately to hot oiled pan and shake to coat. Drop in bay leaves.
  6. Cook for 45-50 mins, shaking every so often.
  7. If you wish, at the end, you can squeeze al the garlic cloves out into the pan, mash them and then shake the potatoes in it. Delicious. Sprinkle with parsley (optional).