Roast Potatoes

Grillat potatis

Roast potatoes

Roast potatoes are very international and are more common in the UK than in Sweden. Nonetheless they go well with some Swedish dishes and have the advantage of being easy to prepare and they don’t need any last minute attention.

This version is healthier than the traditional method of cooking roast potatoes and is also easier, as there is no need to ensure that the oil is hot enough before you put the potatoes in the oven. They are still crispy and crunchy on the outside but soft and fluffy on the inside. John Duxbury


Recipe summary for roast potatoes


•  Choose a floury potato suitable for roasting, such as King Edward.

•  Try cutting potatoes into wedges with their skins on (no need to par-boil) and then tossing in oil, thyme, salt and pepper and then roasting. Delicious.

•  New potatoes are also delicious roasted. Of course, the best new potatoes are nicest boiled and then tossed in butter, but when new potatoes are past their best they are superb roasted, perhaps with some herbs added. 


1 kg (2¼ lb) potatoes, peeled and cut into even sized pieces
2 tbsp   oli for roasting, such as a light olive oil
    freshly ground salt and pepper


1. Put the peeled potatoes into a saucepan and add just enough water to cover them. Bring them to the boil and simmer for about 7 minutes. After 7 minutes check them every minute until they are going soft on the outside but without disintegrating.

2. Turn off the heat. Drain and leave in the colander over the saucepan for about 10 minutes to dry.

3. Meanwhile preheat the oven to 220°C (425°F, gas 7, fan 180°C).

4. Wipe the pan dry and add half the potatoes, a tablespoon of oil and some freshly ground salt and pepper. Gently toss the pan to coat the potatoes in the oil. You want the potatoes to be roughened up on the outside and coated in the oil without breaking up. If you think they might disintegrate roll them in the oil by hand.

5. Transfer the potatoes to a roasting rack.

6. Repeat with the rest of the potatoes.

7. Roast in the oven for 45 to 55 minutes until golden brown. If necessary turn down the heat towards the end. Roast potatoes should be served straight from the oven, as they don’t like being kept warm.

Rosemary roast potatoes

With some dishes, such as our excellent Marinated Fillet of Venison with Liquorice Sauce, I like to serve rosemary roast potatoes. Simply add 2 tablespoons of chopped rosemary leaves before you toss the potatoes as described in step 4 above.


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