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Curtis Stone’s ultimate roasted potatoes
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Elevate your main dish with Curtis Stone's mouthwatering crispy rosemary garlic potatoes.
Ingredients:
  • 1.5kg Red Royale potatoes, peeled, halved lengthways, then cut on sharp diagonal (each piece should be about 5cm)
  • 60g butter, chopped
  • 6 sprigs rosemary
  • 6 garlic cloves, peeled
  • 40.00 ml finely chopped fresh flat-leaf parsley
Instructions:
  • Preheat your oven to 230C (210C fan-forced) with a large heavy rimmed baking tray on the bottom rack ready to go.
  • 1. Boil potatoes in a generously salted large pot of water until completely tender but firm, about 8 minutes. Drain in a heatproof colander set over the pot, and let steam escape over low heat for 1 minute.
  • Combine drained potatoes with oil and season generously with 3 tsp salt in a large bowl. Transfer the seasoned potatoes to a preheated baking tray and spread them evenly. Roast the potatoes without turning for 30 minutes. Then, give them a stir every so often for 20-25 more minutes until they are crispy all over. Sprinkle butter, rosemary, and garlic around the potatoes on the tray and gently toss everything together. Roast for an additional 10 minutes.
  • Take the potatoes out of the oven and mix in fresh parsley. Season generously with salt and pepper. Plate them on a platter and enjoy!

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