Crispy roast potatoes

Brushing the potatoes with a mixture of olive oil and melted butter gives them a golden crust. They taste great sprinkled with sea salt.

Preparation Time
30 - 60 minutes

Cooking Time
55 minutes

Ingredients (serves 10)

15 (about 2.5kg) medium coliban potatoes, peeled, halved
2 tbs olive oil
50g butter, melted
Sea salt flakes, to serve

Method
Place the potato in a large saucepan of cold water. Bring to the boil over high heat. Simmer for 5 minutes or until slightly tender. Drain. Place, in a single layer, on a tray lined with paper towel. Set aside for 30 minutes to cool.
Preheat oven to 180°C. Brush 2 large baking trays with a little oil. Combine the butter and remaining oil in a small bowl.
Use a fork to scrape the curved side of the potato lengthways. Place, in a single layer, cut-side down, on the prepared trays. Brush with butter mixture. Roast in oven, brushing with the butter mixture once, for 50 minutes or until golden brown. Sprinkle with sea salt to serve.

Notes
Time plan tip: Make this recipe 2 1/2 hours ahead. Transfer to a heatproof serving dish. Fifteen minutes before serving, place the dish in the oven to reheat.

Oven space tip: In step 3, cook the potato in 2 batches, 1 tray at a time, on the top shelf of the oven while the turkey is roasting on the lower shelf. Reheat in oven with the Balsamic-Glazed carrots while the turkey is resting.

Buying potatoes: The trick to crispy potatoes is parboiling them in step 1. Make sure you choose potatoes that are about the same size - this ensures they cook evenly and makes for better presentation. If coliban potatoes are unavailable, use sebago or desiree potatoes instead.

Allow 30 minutes cooling time.