No peeling necessary, which is always a bonus when making roast potatoes! These crisp, golden roast potatoes make an excellent alternative to traditional roasties, but make sure the potatoes are roughly about the same size so that they cook evenly.
- 1.2kg medium-sized waxy potatoes, such as Charlotte, unpeeled and left whole
- 2 tbsp sunflower oil
- 25g butter
- 2 long sprigs fresh rosemary
Preheat the oven to 180°C/350°F/Gas 4.
Cook the potatoes in boiling salted water for 12 minutes until partially cooked, then drain well. Return the potatoes to the pan to dry slightly and turn them in half the oil.
One by one, remove the potatoes from the pan and using the back of a fork or a potato masher, lightly crush the top of each one – it should keep its shape, but have a “cracked” top half. Heat the remaining oil in a large roasting tin until hot.
Arrange the potatoes in the tin in a single layer, then place a small knob of butter on the cracked top of each one and scatter over a few flakes of sea salt. Roast the potatoes for 30 minutes then remove from the oven.
Pull the leaves off the rosemary in small sprigs and then insert 2 or 3 into the top of each potato. Return the potatoes to the oven and roast for a further 20–30 minutes until crisp and golden.