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, then olive is fine.
I first made it when I barely knew how to cook, and the easy recipe was 100% foolproof. The dish is cheesy and comforting and pairs perfectly with any holiday side dish. There's one "Barefoot ...