Curtis Stone’s ultimate roast potatoes
Cooked to golden perfection, Curtis Stone's roast potatoes are guaranteed to be a crowd-pleasing side.

Serves
8
Prep
10m
Cooking
1h 15m
Ingredients
- 1.5kg Red Royale potatoes, peeled, halved lengthways, then cut on sharp diagonal (each piece should be about 5cm)
- 1/4 cup (60ml) olive oil
- 60g butter, chopped
- 6 sprigs rosemary
- 6 garlic cloves, peeled
- 2 tbs finely chopped fresh flat-leaf parsley
Method
STEP 1
Preheat oven to 230°C (210°C fan-forced). Place a large heavy-rimmed baking tray on the bottom rack of the oven while preheating. Place potatoes in a large pot of salted water and bring to the boil. Reduce heat to a simmer and simmer for 8 mins or until potatoes are completely tender but not breaking apart. Drain potatoes into a heatproof colander and place colander over pot. Place over low heat for 1 min to allow steam to evaporate.
STEP 2
In a large bowl, toss drained potatoes with oil and season with 3 tsp salt (outside of potato pieces will break up some at this point – that is fine). Transfer potatoes to the preheated baking tray, spreading potatoes in an even layer. Roast potatoes, without turning, for 30 mins. Continue roasting, turning occasionally, for 20-25 mins or until potatoes are crisp all over. Scatter butter, rosemary and garlic all around potatoes and shake the pan to toss with potatoes. Roast for 10 mins longer.
STEP 3
Remove potatoes from the oven and toss with parsley. Season potatoes with salt and pepper. Transfer to a platter and serve.
Make it ahead: Parboil the potatoes up to 2 days ahead, cool, cover and refrigerate. Proceed from step 3, adding 5 extra mins to roast time before adding butter, rosemary and garlic.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.