Roast Potatoes

Serves 4


1kg Maris Piper Potatoes

Olive Oil

1 teaspoon Simpson’s Rub (2 parts Colman’s mustard, 1 part Maldon Sea Salt, 1 part freshly ground black pepper)

2 cloves of garlic (plus some loose leaves from the outside of the bulb or garlic

1 branch of rosemary


Peel the potatoes and cut into portion sizes – not too small. Bring a saucepan of water to the boil and par boil the potatoes for no more than 4 minutes. Drain in a sieve or a colander and shake to rough up the surfaces to make a crispy crust.


Transfer the potatoes to a roasting dish and drizzle with a little olive oil and mix so that all surfaces of the potatoes are covered. Sprinkle the rub over the potatoes and then add the garlic, the garlic leaves and the rosemary.  Put the tray in the oven about 1 hour and 45 minutes before you want to eat. Check and shake the potatoes every now and then and turn if necessary.



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