Crispy Roast Potatoes

Simple to make and a real family favourite. Use this recipe to make the perfect crispy roast potatoes every Sunday. They’re healthier too!


Maris Piper potatoes
3 tbsp Mellow Yellow Rapeseed Oil per 2lb/1kg potatoes


Preheat the oven to 220°C.
Peel and chop potatoes into even sized pieces. Rinse and par boil the potatoes for 2 to 4 minutes (in salted water). Drain and shake the potatoes to get them nice and fluffy. Drizzle the mellow yellow into a roasting dish and pop in the oven. Drain and shake the potatoes, get them nice and fluffy. Take the dish out of the oven (be careful) and coat the par boiled potatoes in the hot rapeseed oil.
Place in the oven for 45 to 55 minutes until crisp and golden. Check halfway and turn the potatoes, before popping back into oven to finish roasting.

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