Getting the perfect roast potatoes can be difficult but after a lot of experimenting I finally have found a method that ends up with, well what is to me anyway, the perfect roast potatoes.
Preheat your oven to 200 celsius.
Gather the number of potatoes you desire, which can be peeled or unpeeled depending on your preference. I tend to use the little chat potatoes. Cut the potatoes until they are all of a similar size. If using large potatoes cut these into quarters.
Cook the potatoes until slightly soft either by boiling them in water on the stove top or in the microwave, which is my preferred method. Drain them in a collander and leave for a few minutes for all the moisture to drain.
In a roasting pan add enough olive oil to thorougly coat the pain to the depth of about half a centimeter and place in the oven to heat for a few minutes. Take the pan out of the oven and add the potatoes and coat evenly with the hot oil and sprinkle liberally with sea salt. The salt helps absorb any moisture and ensures that the potatoes go crisp on the outside. Now you may feel like you are adding too much salt but don’t be worried as most of it will be absorbed by the oil. Add the amount that you think and then add more.
Place the tray back in the oven and check on the potatoes occasionally and turn them to ensure they roast evenly. Roast until golden.