Roast potatoes two ways

Roast potatoes two ways

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  • 8
  • Easy
  • Dairy free Meat-free wheat and gluten free
  • 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


  • 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

Cooking Instructions

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

Find more roast recipes here. 

Margeret De Vos Recipe by: Margeret De Vos
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