Classic roast potatoes from Everything I Love to Cook (page 380) by Neil Perry

  • potatoes
  • extra virgin olive oil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast chicken; Slow-roast rib of beef with horseradish cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ozfoodie on February 05, 2022

    The title says it – a classic way to cook roast spuds. I used kipfler potatoes. Probably should have turned them more than once for more even browning, but very enjoyable.

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