Perfectly Crispy Inca Gold Potatoes

Perfectly Crispy Inca Gold Potatoes

1 hour



  • 1kg Inca Gold potatoes
  • 1/4 cup olive oil or duck fat
  • Sea salt and ground black pepper
  • Chopped chives - to garnish


Preheat the oven to 200°C.

Cut Inca Gold potatoes to even sizes and place in a large saucepan of salted water. Bring to the boil, then reduce heat and simmer for 6 minutes. Meanwhile, add oil to a large roasting pan and heat for 5 minutes in the oven.

Drain the Inca Gold potatoes and return to the hot pan to allow any water to evaporate. Leave for a few minutes. Shake the pan to rough up the edges then add the Inca Gold potatoes to the roasting pan in a single layer, turning to coat in the oil.

Season generously with sea salt and roast for 25 minutes, turn and roast for a further 15-20 minutes until crisp and golden. Transfer to a serving dish and scatter with chives and a few grinds of black pepper to serve.

To Serve: These tasty potatoes are the perfect companion to rare roast beef.

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