Recipe Blogged by: Elle Vernon 14 Mar 2018 View comments
Blogged by: Elle Vernon 14 Mar 2018 View comments
The key to the perfect crunchy roast potatoes is to cook them twice, first in boiling water until they are almost tender, then in the oven smothered in extra virgin olive oil until they are deliciously crunchy and golden. If you don’t have one large roasting tray, use two. It’s important that the potatoes sit in a single layer for optimum crunch factor.

Our hot tip? Always cook more potatoes than you think you’ll need as they are always the first to be finished - so moreish!



Preparation time: 15 mins
Cooking time: 1 hour 30 mins
Serves 8


2kg potatoes, peeled, roughly chopped into 4-5cm chunks
Fine salt, to season
1 whole head of garlic, cut in half across ways
¼ cup mixed herb leaves, roughly chopped (we used a combination of sage and rosemary)
3 fresh bay leaves
¾ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season


1. Preheat oven to 220C fan-forced.
2. Put potatoes into a large saucepan and cover with room temperature water, then season the water with salt. Bring to the boil over med-high heat and cook, boiling for about 7-10 minutes or until almost cooked through when tested with a small knife. Drain well then return to the saucepan off the heat. Cover with lid and shake vigorously to roughen the edges of the potatoes.
3. Transfer potatoes to a large roasting dish, large enough so the potatoes sit in a single layer. Add garlic halves and herb leaves, then drizzle the oil over the top. Season with salt and pepper then toss to coat. Roast for 1 hour 10 minutes, turning potatoes every 15 minutes until potatoes are golden brown all over. Serve.

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