Curtis Stone’s ultimate roast potatoes

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

Roast potatoes and rosemary on a dish.

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.