The Perfect Roast Potato by Michael Quinn

Michael Quinn

Look out for Golden Wonders, Kerrs Pinks or British Queens, they are the varieties for roasting.  


  • Potatoes
  • Olive oil/ Goose fat
  • Garlic
  • 4 Sprigs of rosemary
  • White pepper
  • Sea salt


Peel the potatoes before you use them and do not soak in water, this causes the potato to soak up too much moisture and will affect the finished article.  Make sure they are all of similar size.

Now par boil the spuds for 4 minutes and drain the water and leave them steam for a further 2 minutes.

In a hot roasting tray pour in some olive oil or goose fat, I head of garlic, cut across with skin on, 4 sprigs of rosemary, potatoes and season well with white pepper and a good pinch of sea salt.

Now place in a hot oven 190c and basting occasionally until they start to colour on one side, turn the spuds over and repeat the basting.

Leave the potatoes in the oven until they are golden brown and really crispy; they will absorb the garlic and rosemary flavours.

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