Tala Roast Potatoes
There’s nothing quite like a tray of golden roast potatoes to anchor a proper family meal. Crispy on the outside, fluffy in the middle - it’s the kind of classic everyone expects on the table, and rightly so. With the right tools and a bit of know-how, they come out perfect every time. This recipe keeps things simple, sticking to the tried-and-true method that’s been winning Sundays for generations, while letting the Tala bakeware do the heavy lifting. Get ready for roasties that mean business.
Prep time 15 mins
Cook time 1 hour
Serves 6
Equipment:
Ingredients:
1.5 kg roasting potatoes
Water
120 ml vegetable oil
Rosemary
Thyme
3-4 garlic cloves
Salt, to taste
Pepper, to taste
To finish:
Sea salt flakes (optional)
Method:
1. Wash and peel the potatoes. Cut into dices.
2. Add the potatoes to a medium pot. Cover with water.
3. Bring to the boil and let cook for 5 mins then drain.
4. In the meantime add the oil, herbs and crushed garlic to a non-stick baking tray.
5. Add the potatoes and season with salt and pepper.
6. Bake in a preheated oven to 220°C/200°C fan/gas mark 7 for about 40-45 mins until golden brown.
7. Sprinkle with some sea salt flakes.
8. Serve while still warm. Enjoy