- ½ tbsp salt
- 2,5kg medium potatoes, suitable for roasting
- 6 tbsp olive oil
- Half fill a large bowl with cold water and stir in ½ tablespoon of salt. Peel the potatoes. Rest one on a board and make deep horizontal cuts 0,5cm apart and two-thirds of the way through the potato. Place in the salty water, which helps open up the slices. Repeat with remaining potatoes. Make sure all potatoes are covered in water, and leave to soak for at least 1 hour or overnight.
- Preheat oven to 190°C. Put oil in a large nonstick roasting tin and heat in the oven for 10 minutes. Meanwhile, drain the potatoes and pat dry with a kitchen towel. Carefully add potatoes to the roasting tin and coat in the oil. Arrange cut-side up and season.
- Roast for between 1 and 1¼ hours or until golden, basting after about 30 minutes. Transfer to a warm serving plate.
Each serving: About 1 349kJ, 10g fat (1,5g saturated), 54g carbohydrate (2g total sugars).
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