Roast potatoes two ways
8
Easy
30 minutes
2 hours“My mom loved cooking and would always have enough if someone popped in during or before mealtimes – she loved feeding people. I think it was her love language.” – Yvette Samaai
Ingredients
Method
- For soft, melt-in-the-mouth potatoes:
- 2 kg bag Woolworths Everyday medium potatoes, peeled
- sea salt, to taste
- white pepper, to taste
- For the crispy roast potatoes:
- 2 kg bag Woolworths Everyday medium potatoes, peeled
- canola oil, for frying
- Maldon sea salt, to taste
Method
Ingredients
Melt-in-the-mouth potatoes
1. Season the potatoes and cook in a roasting pan with the meat for 40 minutes, adding a little water to the pan if necessary so that it doesn’t go dry. Turn halfway during the cooking time.
Crispy roast potatoes:
1. Halve the potatoes and parboil in salted water. Do not overcook them; they should hold their shape.
2. Place the potatoes in a roasting pan and cover in a generous amount of oil. Roast for 30–40 minutes at 200°C, or until golden brown. Season with sea salt before serving.
Cook’s note: Spray the pan with nonstick cooking spray before adding the potatoes to ensure they don’t stick to the pan.
Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen
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