I LOVE these Swedish roast potatoes. They’re very crispy and buttery and look pretty impressive. And let’s be honest, that’s the only thing that’s important.
- Potatoes, duh
- Olive oil
- You want to try and find proper, oval potatoes. But don’t worry too much if you can’t. They’ll still work. You don’t have to peel your potatoes either, leave the skins on if you prefer.
Pre-heat your oven to 200°C/gas mark 6.
Slice the potato into segments, cutting almost the whole way through, try and be as even as possible. A helpful trick to making these is using a wooden spoon: pop your potato on top and the lip of the spoon should stop you chopping through the bottom.
Heat up a knob of butter and the same amount of olive oil in a roasting tray until sizzling, and then add your potatoes cut side down, turning them over and making sure they’re coated. With a spoon drizzle a little of the oil and butter over them. Sprinkle with salt and pop in the oven to cook cut side facing up. (I added some fresh thyme and rosemary to the tin.)
Roast for around an hour to an hour an a half, until they’re lovely, golden and crisp.