Roast potatoes with sesame seeds
Serves: 12
Prep time: 20 mins Total time: 
Recipe photograph by Maja Smend
Roast potatoes with sesame seeds
Serves: 12
Prep time: 20 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
257Kcal
Fat
8gr
Saturates
1gr
Carbs
41gr
Sugars
1gr
Fibre
5gr
Protein
6gr
Salt
0.4gr
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Ingredients
- 3kg Maris Piper or King Edward potatoes, peeled and cut into evenly sized chunks
- 100ml vegetable oil or 100g goose fat
- sea salt
- 2 tbsp sesame seeds
Step by step
Get ahead
Prepare up to the end of step 1 a few hours ahead.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a pan of salted water. Cover and bring to the boil. Simmer for 10 minutes – they should still feel firm; drain.
- Divide the oil or goose fat between 2 roasting tins; preheat until sizzling. Add the potatoes, sprinkle with sea salt and turn them in the oil to coat.
- Roast the potatoes for 1 hour until golden. Turn them halfway; sprinkle with sesame seeds.
