Kerstin Rodgers

Roast Potatoes in Coconut Oil

Preparation info
  • Serves

    4

    • Difficulty

      Easy

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By Kerstin Rodgers

Published 2015

  • About

Coconut oil has a high smoking point, which means that you get crispy, fluffy roast potatoes every time. There is a rule about roast potatoes—people will always want more and there are never enough. So do more than you think is necessary. And don’t hold back on the fat and salt.

Ingredients

  • 4½ lb [2 kg] floury potatoes, peeled and cut into quarters or similar sizes
  • 3 Tbsp

Method

Preheat the oven to 400°F [200°C]. Parboil the potatoes for 10 minutes in a large saucepan of boiling, salted water. Drain and transfer to a roasting pan, shaking the potatoes to rough them up a bit.

Add the coconut oil, olive oil, and salt to taste. Turn to coat the potatoes,