Olive Oil Salt and Pepper Roast Potatoes
Olive Oil Salt and Pepper Roast Potatoes, the perfect side to any roast dinner.
Prep Time15 mins
Cook Time45 mins
- 1 KG of good roasting potatoes like Maris Piper or King Edward. Peeled and Chopped into chunks
- ½ cup good quality light Olive Oil
- 1 tsp fresh cracked black pepper
- 1 tsp sea salt flakes
- 1 TB regular salt for boiling
In a pot of boiling water add the 1 TB of table salt, followed by the potatoes. Cook these until they are just soft enough for a fork to go through. Not so much that they break up when doing so. Drain and shake in a colander to give a more textured potato.
Meanwhile, heat the oven to 200C. In a high ridged pan add the oil. Place this in the oven to heat the oil. I usually wait until the potatoes are boiled to do this, as I don’t want to risk the oil getting too hot.
In a boil, toss the potatoes with the pepper to coat. When the oil has a shimmer to it, carefully pour the potatoes into the pan. Use a spoon to coat the potatoes in the oil. Return to the oven.
Roast the potatoes for between 30-45 min, tossing every 15min. Although, if the potatoes are sticking to the pan leave them a few minutes longer. They should not struggle to be released.
When done, and you've had a tester, use a slotted spoon to remove from the pan. Sprinkle with the sea salt, and serve.