The Easiest Roast Potatoes In The World


There is nothing like a roast on a Sunday. NOTHING. It bookmarks the week with an hour of food heaven followed by 2 hours of food coma. It is brilliant multi-national tradition that will make me feel home no matter where we are. The star of the roast is not the meat as most would assume, but the Roast Potatoes.

They are the talent that is overshadowed for no good reason. Think Slash in Guns’n'Roses or the obviously more talented Tails in the Sonic series. Making roasters can be a bit of bother, mostly because peeling potatoes is a punishment fit only for prisoners. So I came up with a peel free version that gives you the cruispyness and fluffyness. It is a huge win win.

Potato skin contains B vitamins, vitamin C, iron, calcium, potassium and other nutrients. Potato skin also provides lots of fiber, about 2 grams per ounce. So no peeling and keeping all those good nutrients?? Fantastic news.

Baby Roast Potatoes


  • 1kg Baby Potatoes
  • 2 tablespoons Olive Oil / Coconut Oil
  • 2 Cloves of Garlic
  • 1 tablespoon Rosemary (Diced)
  • 2 Pieces of Smoked Bacon (Diced into small cubes)
  • Salt
  • Pepper


Step 1. Bring a large pot of salted water to the boil and put the potatoes in.
Step 2. Put the oven on at 220 degree and place the roasting pan in to heat up.
Step 3. Boil the potatoes for 10 minutes and then drain them.
Step 4. In the roasting tray add you chosen oil and then the potatoes. Then add your salt and pepper
Step 5. Place the potatoes into the oven for 15 minutes.
Step 6. While they roast it is time to dice your garlic, bacon, and rosemary. Dice the garlic and bacon as small as possible. The rosemary can be cut into 1cm lengths
Step 7. After 15 minutes remove the potatoes and add the garlic, bacon and rosemary and stir the potatoes around so it all gets coated in the new ingredients.
Step 8. Place the potatoes back in the oven and cook for a further 10 minutes. Remove and serve as a side.


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