Crispy outside, fluffy inside, coated in smoky Grill Guru Rub. These are the roasted potatoes that vanish before the main course.
Ingredients
- 1 kg floury potatoes, cut into chunks
- 3 tablespoons olive oil
- 2 tablespoons Grill Guru Rub
- Salt
Method
- Heat the oven to 220 C. Parboil the potatoes for 8 minutes, drain and steam-dry.
- Toss with olive oil, Grill Guru Rub and salt until roughed up at the edges.
- Roast 35 to 40 minutes, turning once, until deep golden and crisp.
Chef's Tip
Rough up the parboiled potatoes in the colander before roasting. Those craggy edges are what turn shatteringly crisp in the oven.
FAQ
Why parboil potatoes before roasting?
Parboiling softens the outside so it roughs up and crisps, while the inside stays fluffy.
What are the best potatoes for roasting?
Floury varieties like Bintje or Maris Piper crisp up best.
Can I make roast potatoes ahead?
Parboil and rough them up earlier in the day, then roast just before serving.
How do I keep roast potatoes crispy?
Serve straight from the oven and do not cover them, which traps steam.
