Ingredients

Method

For soft, melt-in-the-mouth potatoes:
• 2 kg bag Woolworths Everyday medium potatoes, peeled
• sea salt, to taste
• white pepper, to taste
For the crispy roast potatoes: 
• 2 kg bag Woolworths Everyday medium potatoes, peeled
• canola oil, for frying
• Maldon sea salt, to taste

Method

Ingredients

Melt-in-the-mouth potatoes

1. Season the potatoes and cook in a roasting pan with the meat for 40 minutes, adding a little water to the pan if necessary so that it doesn’t go dry. Turn halfway during the cooking time.

Crispy roast potatoes:

1. Halve the potatoes and parboil in salted water. Do not overcook them; they should hold their shape.

2. Place the potatoes in a roasting pan and cover in a generous amount of oil. Roast for 30–40 minutes at 200°C, or until golden brown. Season with sea salt before serving.

Cook’s note: Spray the pan with nonstick cooking spray before adding the potatoes to ensure they don’t stick to the pan.

Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen

Find more roast recipes here.