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Sunday lunch would not be the same without delicious golden roast potatoes


  1. Peel wash and cut potatoes into rough chunks, 4 or 6 per potato
  2. Steam for 15 minutes then leave to cool and edges go floury
  3. Heat roasting tray with chosen fat till smoking hot
  4. Very carefully add potatoes and shake tray
  5. Season with sea salt
  6. Add rosemary and roast for a further 25 minutes shaking tray occasionally .

Source: My collection - Jeff Baker - J Bakers Bistro Moderne