1kg potatoes (Nectar, Marfona, Red King Edward, King Edward)
4 tbsp Seabanks rapeseed oil
Sea salt

  1. Heat your oven to 210ºC/190ºC fan/gas mark 6. Place your roasting tin in the oven.
  2. Peel the potatoes and cut into equal-sized chunks.
  3. Par-boil in lightly salted boiling water for 5 minutes. Just before the 5 minutes is up remove the roasting tin from the oven and put the oil in it to heat up.
  4. Drain in a colander and let the potatoes steam-dry for a few minutes before giving them a gentle toss.
  5. Remove your roasting tin from the oven and have your potatoes ready. Place the roasting tin on a high heat on your hob and carefully put your potatoes in the tin. Give them a quick fry in the hot oil, covering them with the oil, season with sea salt and ground pepper then place back in the oven.
  6. Roast for 20 minutes then turn over and roast for another 20-30 minutes until they are the colour that you want them.

If you find you have excess oil just let it cool and re-use it.


Indulge in this everyday culinary luxury and treat yourself to a bottle of our award-winning artisan oil