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Quick roast potatoes

September 19, 2013 by Katie Bryson 36 Comments

Quick roast potatoes

I’m still not really fully back into the swing of term time living. Arlo’s still settling into his first few weeks at school and it’s not an easy transition for my little mummy’s boy!

As i’m not really thinking straight I need shortcuts for the kids’ evening meals, but don’t necessarily want to compromise on flavour. I get a bit sick of constantly digging the oven chips and potato smiles out of the freezer.

I had a surplus of potatoes knocking about after the organic meal plan challenge so decided to do my quick roast potatoes and it came up trumps for a swift tea-time side.

This take on roast potatoes couldn’t be simpler. No need to parboil, you don’t even need to peel them if you don’t want to, just make sure you cut them into small chunks which cuts right down on the cooking time.

They’re a joy with sausages, fishfingers or roasted chicken thighs with a nice serving of fresh greens on the side. I’ve used rosemary in this version, but sage would work equally well.

Quick roast potatoes
(serves 4)

4 medium-large potatoes
1 tbsp vegetable oil – I’m currently using a beautiful golden rapeseed oil which is amazing
1 tsp dried rosemary
1 tsp flaked sea salt

1. Pre-heat the oven to 220C/200C fan/gas 6. Chop the potatoes into small cubes (2cm square) then pop in a bowl and toss with vegetable oil, dried rosemary and a good pinch of sea salt flakes.

2. Spread out on a baking tray and then cook for approx 30 minutes. Give them a shake every ten minutes so they don’t stick and then once golden on the outside and soft in the middle turn out into a bowl and serve with the rest of your meal.

Want some more ideas with potatoes?

Loaded Sweet Potato Skins on feedingboys.co.uk

Try my Loaded Sweet Potato Skins recipe>>

Fancy roasted potatoes - photo by Katie Bryson

Or how about rustling up these healthy Salt and Thyme Hasselback Potatoes>>

Credit-Crunch-Munch

I’m linking up this cheap and easy side dish to this month’s Credit Crunch Munch run by Helen onFuss Free Flavours and Camilla at Fab Food for All hosted in October by Michelle at Utterly Scrummy . If you’re on a tight budget there are some great recipe ideas to check out.

Filed Under: 1 Featured Posts, 1 Featured Recipes, Sides

« Is organic food worth it?
Sausage and apple toad in the hole »

Comments

  1. Samantha Fernley says

    September 19, 2013 at 7:09 pm

    I made these tonight and they were lovely – thank you

    Reply
    • Katie Bryson says

      September 20, 2013 at 5:38 am

      So pleased they worked out for you 🙂 I make them all the time!

      Reply
  2. Anneli (Delicieux) says

    September 20, 2013 at 11:27 am

    Top time saving tips Katie – love it! x

    Reply
    • Katie Bryson says

      September 21, 2013 at 3:39 pm

      Thanks Anneli – it all helps 🙂

      Reply
  3. Jenny Gibbons says

    October 4, 2013 at 4:27 pm

    Feedback from Iona….these are the best potatoes EVER!!!

    Reply
    • Katie Bryson says

      October 4, 2013 at 7:34 pm

      That’s great to hear Iona! Can’t wait to see you all sooooooooooooon 🙂

      Reply
  4. DI CLISSOLD says

    February 1, 2014 at 1:07 pm

    Another variation is add a good teaspoon of marmite to a teaspoon of melted butter in a deep bowl. Mix well. Add the chopped potatoes and mix so they are slightly coated. Roast in the oven.

    Reply
    • Katie Bryson says

      February 1, 2014 at 7:08 pm

      Oh wow that sounds incredible!!!!

      Reply
  5. Emma @ Supper in the Suburbs says

    January 19, 2016 at 12:21 pm

    I always heavily season my roast potatoes with salt and pepper but for some reason I never add herbs…love the idea of a sprinkling of rosemary. Will have to take this on board next time!

    Thanks

    Reply
    • Katie Bryson says

      January 19, 2016 at 4:48 pm

      Rosemary and sage are my two faves for these potatoes, just gives it that extra something.

      Reply
  6. Helen @ family-friends-food.com says

    January 19, 2016 at 1:47 pm

    Those look great and fab that they can cook in half an hour. Perfect for a quick tea!

    Reply
    • Katie Bryson says

      January 19, 2016 at 4:48 pm

      We’re all about quick teas in this house!

      Reply
  7. Kerry at Kerry Cooks says

    January 19, 2016 at 2:14 pm

    Fab idea! I stopped parboiling potatoes years ago and I honestly can’t tell the difference!

    Reply
    • Katie Bryson says

      January 19, 2016 at 4:47 pm

      It feels like a total waste of time now! Cut ’em up small I say!

      Reply
  8. Camilla says

    January 19, 2016 at 3:18 pm

    Love roast potatoes and cutting them smaller is a great way to make them quicker:-)

    Reply
    • Katie Bryson says

      January 19, 2016 at 4:47 pm

      It makes all the difference and means you can perk up a weeknight meal with a delicious side of spuds!

      Reply
  9. Lucy says

    January 19, 2016 at 4:13 pm

    These will be a life saver for me! thanks very much for the recipe

    Reply
    • Katie Bryson says

      January 19, 2016 at 4:46 pm

      No worries – it really is a super quick side dish that’s perfect for mid week meals!

      Reply
  10. Choclette says

    January 19, 2016 at 5:52 pm

    These look very tempting. I often do my potatoes like this as it’s quick and delicious, but as I generally use organic potatoes I rarely peel them.

    Reply
  11. Munchies and Munchkins says

    January 19, 2016 at 7:51 pm

    I do love a simple potato recipe! They are such a staple ingredient and roasts are soon good.

    Reply
    • Katie Bryson says

      January 22, 2016 at 12:02 pm

      Keeping things simple is often best with food

      Reply
  12. Emily says

    January 20, 2016 at 1:26 pm

    I am so rubbish at roast potatoes I have to admit. I need all the tips I can get and these are great x

    Reply
    • Katie Bryson says

      January 22, 2016 at 12:02 pm

      Thanks Emily… these really are super simple!

      Reply
  13. Sus // roughmeasures.com says

    January 20, 2016 at 2:43 pm

    I’m all for recipes that take minimal time, these look fab!

    Reply
    • Katie Bryson says

      January 22, 2016 at 12:01 pm

      Same here! Life’s too short for faffing about on a weeknight…

      Reply
  14. Elizabeth says

    January 25, 2016 at 6:38 am

    These sounds absolutely positively heavenly! Bookmarked for our next roast dinner!

    Reply
    • Katie Bryson says

      January 25, 2016 at 11:20 am

      Thanks Elizabeth, they’re a firm favourite in our house!

      Reply
  15. Helen at Casa Costello says

    January 25, 2016 at 2:42 pm

    Mmmm could just inhale a huge bowl of these right now. My girls would adore them.

    Reply
    • Katie Bryson says

      January 26, 2016 at 11:37 am

      They really go down a storm with kids…

      Reply
  16. Helen @ Fuss Free Flavours says

    January 25, 2016 at 3:23 pm

    Oh, I do like rapeseed oil for roasting veg in. Lovely recipe Katie.

    Reply
    • Katie Bryson says

      January 26, 2016 at 11:36 am

      Thanks Helen, rapeseed oil is fab.

      Reply
  17. Dannii @ Hungry Healthy Happy says

    January 28, 2016 at 10:02 am

    I would happily eat roast potatoes all day every day. I love how quick these ones are too.

    Reply
    • Katie Bryson says

      January 29, 2016 at 11:22 am

      Heheh me too Dannii…

      Reply
  18. Steph L says

    October 9, 2017 at 12:40 pm

    All mine stuck to the pan so it was a bit of a mess by the end of cooking (still tasted good).

    Guess I didn’t coat them with enough oil or something.

    Reply
    • Katie Bryson says

      October 9, 2017 at 2:22 pm

      I’m sorry to hear that Steph – that happens to me if I don’t give them a few shakes during the cooking time. I try and take them out every 10 minutes or so and give them a shake.

      Reply

Trackbacks

  1. Organic. Naturally Different - Blogger Challenge | Foodies 100 says:
    September 20, 2013 at 8:57 am

    […] made quick roasted potatoes for her boys, as quick, and far cheaper than reaching for the oven chips in the freezer and Pippa […]

    Reply

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I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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