Becky’s Perfect Roast Potatoes

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 A Sunday Roast Favourite 

There’s nothing quite like a proper Sunday roast, and at Wade Lane Farm, Becky loves nothing more than getting the whole family together around the table. Her roast potatoes have become a bit of a family favourite – beautifully golden and crispy on the outside, light and fluffy in the middle, and always one of the first things to disappear!

The secret? A generous drizzle of our Just Roasting Oil, infused with rosemary, garlic, thyme and sage. It gives the potatoes plenty of flavour without the need to add lots of different herbs and seasonings yourself.

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 Becky’s Method 

1. Parboil
Peel and chop the potatoes, then boil in salted water for 8–10 minutes, until they're just starting to soften. Drain well and leave them to steam dry for a few minutes.

2. Rough them up
Give the potatoes a good shake in the pan. This roughens up the edges and helps create those all-important crispy, fluffy bits once they go into the oven.

3. Add the oil
Tip the potatoes into a roasting tray and drizzle generously with Just Roasting Oil. Give the bottle a good shake before using so all those lovely herbs are evenly distributed, then toss the potatoes until they're well coated.

4. Roast until golden
Roast at 200°C for 45–60 minutes, turning halfway through, until beautifully golden, crunchy and crisp.

5. The finishing touch
Sprinkle with sea salt and a little fresh rosemary before serving. For an extra treat, Becky likes to add a generous grating of Parmesan.

Then get them to the table quickly — in the Froggatt household, they don't tend to last very long!

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