Country Roast Potatoes
For potatoes that are crisp outside and fluffy within, pour boiling water over them for five minutes first. The starch on the surface gelatinises, and that film is exactly what turns into the crust. The garlic goes in at the end rather than the start — forty minutes in a hot oven would simply burn it bitter.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Servings
- 4
- Level
- Easy
- Per serving
- 280 kcal
Ingredients
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What to use instead
Smoked paprika instead of sweet adds a note as if they had been cooked over a fire.
Makes: one tray, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
210 °C · top and bottom heat, no fan
With a fan: 190 °C
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Step 1: Scrub the potatoes
Scrub them well with a brush — don't peel them, the skin is what gives this dish its character.
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Step 2: Cut into wedges
Cut each potato lengthways into 4–6 wedges, keeping them roughly the same size.
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Step 3: Scald them
Cover the wedges with boiling water for 5 minutes, then drain and dry thoroughly. This is the key step for a crisp crust.
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Step 4: Season
Toss the potatoes in a large bowl with the oil, paprika, salt and pepper until every wedge glistens.
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Step 5: Spread on a tray
Lay them cut side down in a single layer. If they are crowded, use a second tray or they will steam.
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Step 6: Roast
210°C for 30 minutes. Turn the wedges and roast for another 12–15 minutes, until deeply golden.
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Step 7: Add the garlic
Scatter over the finely chopped garlic 3 minutes before the end — long enough for aroma, short enough not to burn.
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Step 8: Serve
Scatter with dill and serve at once: half an hour later the crispness is gone.
Tips & variations
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Tip
Skip the baking paper if you want maximum crust — bare metal browns them better.
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Variation
Dried mixed herbs or rosemary in the oil give a completely different aroma.
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Swap
Smoked paprika instead of sweet adds a note as if they had been cooked over a fire.
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Storage
Best immediately; reheat leftovers at 200°C, as a microwave softens them.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 280 kcal | 1,120 kcal |
| Protein | 6 g | 24 g |
| Fat | 11 g | 44 g |
| Carbohydrates | 42 g | 168 g |
Approximate values calculated from standard ingredient data.
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