Salt & Pepper Roast Potatoes Recipe
Garlic, chilli and five-spice.
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Ingredients
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Potatoes & seasoning
Aromatics & oil
Method
Potatoes & seasoning
Prepare potatoes
Preheat the oven to 220°C (425°F). Wash the potatoes thoroughly. If using larger new potatoes, halve or quarter them so pieces are roughly 2–3 cm across; if using small baby potatoes, leave whole. Pat dry with a clean kitchen towel.
Parboil
Place potatoes in a saucepan and cover with cold water by about 2 cm. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife, about 8–12 minutes depending on size. Do not let them fall apart. Drain well in a colander and let steam-dry for 2–3 minutes.
Season potatoes
Transfer potatoes to a large bowl. Add sea salt, coarse black pepper, five-spice powder and dried chilli flakes. Toss gently to coat the surfaces evenly.
Aromatics & oil
Prepare garlic & oil
Peel and finely mince the garlic cloves (or grate them). In a small bowl combine the neutral oil and minced garlic. If using butter, melt it and stir into the oil-garlic mixture so it is evenly combined and still warm.
Coat potatoes with oil
Pour the garlic-oil mixture over the seasoned potatoes. Toss gently to coat each piece thoroughly so garlic and oil reach most surfaces. Spread the potatoes in a single layer on a large rimmed baking sheet lined with parchment paper or a silicone mat, cut side down where applicable. Leave space between pieces for airflow.
Roast
Roast in the preheated oven for 25 minutes. After 20–25 minutes, use a spatula to turn the potatoes so different sides can crisp; continue roasting a further 10–15 minutes until deep golden brown and crisp on edges. Total roast time will be about 35–40 minutes depending on potato size and oven—potatoes should be tender inside and crisp outside.
Finish & garnish
Remove potatoes from oven. While still hot, sprinkle with the remaining 0.5 tsp sea salt if desired (adjust to taste). Squeeze the optional lemon juice over the potatoes, toss gently, then sprinkle with chopped fresh parsley. Serve immediately.