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