Golden and crispy roast potatoes are the best part of any roast dinner. Here I've used rosemary, sage and garlic, but you can just as easily leave the herbs out if you don't have them and they'll still be delicious!
Peel your potatoes and cut into halves or quarters, depending on their size. Place in a saucepan and fill with cold water. Bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender.
Drain and leave to cool for 10 to 20 minutes. This process allows the outside of the potato to dry helping them get extra crispy and crunchy during roasting. DON'T SKIP THIS STEP IF YOU WANT CRISPY ROAST POTATOES!
Preheat the oven to 200 celsius (400 Fahrenheit) and place the potatoes in a roasting dish. Toss the potatoes in the oil, rosemary, sage, garlic and salt and pepper. Roast for 40 minutes, turning every 10 minutes to ensure they become evenly golden and crispy.
Sprinkle with a little extra sea salt and freshly chopped rosemary and serve immediately.