Coldpressed Oil Food Shoot 2016 © The Electric Eye Photography 94
Roast potatoes
Daniel Lingiah
Preparation time 10 mins
Cooking time 60 mins
Serves 4


6 albert rooster red potatoes

Cold pressed rapeseed oil


1, Peel and cut potatoes into ¼ place into a pan of cold water.

2, Bring potatoes to boil and add salt.

3, Pre-heat oven to 200c.

4, After 15 minutes check potatoes they should be just tender but not too soft. If this is the case drain potatoes from pan and dry well, put plenty of salt over potatoes and tip back into pan. Over a medium heat gently shake pan to fluff up potatoes and remove any excess moisture.

5, Put plenty of oil in a oven tray place in oven for 10 minutes to heat.

6, Once the oil is hot tip in potatoes and give a quick shake to cover all potatoes in oil, place in oven.

7, After 25 minutes check potatoes they should be starting to crisp on bottoms, turn then place back into oven.

8, After a further 15 minutes repeat. They should take around 45- 60 minutes to cook.

9, Once crisp and well coloured all over remove from oven and serve.

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