Maldon Sea Salt Roast Potatoes

Name: Maldon Sea Salt Roast Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: East Anglian
Ingredients: 1 kg king edward potatoes; 1 tsp Fine sea salt; 75 ml cold-pressed rapeseed oil; 1.5 tsp maldon sea salt flakes; 3 sprigs Fresh rosemary; 4 sprigs Fresh thyme; 4 Garlic cloves; 0.5 tsp Black pepper

Crisp, golden roast potatoes with light, fluffy centres, finished with crunchy pyramid crystals of Maldon sea salt and fragrant herbs.

🇬🇧United Kingdom· East of England

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 275 kcal

Ingredients

0 of 8 gathered

Servings

1 kg king edward potatoes — peeled and cut into large chunks
1 tsp Fine sea salt — for boiling water
75 ml cold-pressed rapeseed oil — or vegetable oil
1½ tsp maldon sea salt flakes — for finishing
3 sprigs Fresh rosemary — leaves picked
4 sprigs Fresh thyme — whole sprigs
4 Garlic cloves — unpeeled and lightly crushed
½ tsp Black pepper — freshly cracked

Equipment

•Large saucepan
•Colander
•Heavy baking tray
•Tongs
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 275 kcal
fat: 12 g
carbs: 38 g
fibre: 4 g
protein: 4 g
calories: 275 kcal

Instructions

1
Preheat your fan oven to 200°C and place a heavy baking tray inside to get hot.
2
Place the peeled, chopped potatoes into a large saucepan and cover them with cold water.
3
Add the fine sea salt and bring the pan to a vigorous boil over high heat.
4
Simmer the potatoes for eight minutes until the outer edges soften slightly.
5
Drain the potatoes thoroughly in a colander and leave them to steam dry for three minutes.
6
Shake the colander firmly to rough up the edges of the potatoes.
7
Pour the rapeseed oil onto the hot baking tray and return it to the oven for five minutes.
8
Carefully tip the potatoes into the hot oil and turn each chunk to coat evenly.
9
Roast for thirty minutes, then scatter the crushed garlic, rosemary, and thyme over the tray.
10
Turn the potatoes once more and roast for another twenty minutes until deeply golden and crisp.
11
Transfer the potatoes to a warm dish and crush the Maldon sea salt flakes generously over the top.

Chef's tips

Letting the parboiled potatoes steam dry completely before roasting is crucial for achieving a shatteringly crisp exterior. Crush the delicate Maldon salt flakes lightly between your fingers as you scatter them to ensure even coverage across every potato.

Ingredient substitutions

cold-pressed rapeseed oil → goose fat or duck fat for a non-vegan traditional roast
King Edward potatoes → Maris Piper potatoes
fresh rosemary → fresh sage leaves

Storage

Store leftover roast potatoes in an airtight container in the fridge for up to three days.

Reheating

Reheat on a baking tray in a fan oven at 180°C for fifteen minutes until hot and crisp.

Common mistakes to avoid

•Overcrowding the baking tray, which steams the potatoes rather than roasting them crisp.
•Skipping the parboiling step, resulting in a tough outer skin instead of a crunchy crust.
•Adding the fresh herbs too early, which causes them to burn during the long roast.

Serving suggestions

Serve alongside roast beef, Yorkshire puddings, and rich onion gravy.Pair with a vegetarian nut roast and steamed seasonal greens.Dish up as part of a classic British Sunday lunch spread.