My findings? Olive oil is simply not an appropriate fat for a roast potato. If you’re chopping potatoes into wedges, forgoing the parboil and giving them 40 minutes in the oven on 200C ...

Return the potatoes to the oven and roast until the liquid is absorbed and the potatoes are meltingly tender, 15 to 20 minutes. Sprinkle with oregano before serving.

Next, James recommends trying these three ingredients: “Place a roasting tray in the oven with the beef dripping, oil and butter and when hot and sizzling, tip in the potatoes. Roast for 40–45 ...

The potatoes can be part-roasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes.” TWICE ROASTED. The imagination! The depth of flavour!

Continue to cook for a little longer if needed. Preheat the oven to 180C/350F/Gas 4. Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in ...

GETTING roast potatoes perfectly crispy on the outside with soft, fluffy middles is not always easy. Especially when you are ...

Your oven can handle more than a single meatloaf. Here's how to cook dishes that call for different temperatures in the same ...