&nsbp;
Free Brochure
Showroom Visits
Search
Close

Wood Fired Roast Potatoes

Prep Time
10 mins
Cook Time
60 mins
Total Time
1hr 10 mins

Want to know how to cook the perfect wood fired roast potatoes? With a few simple tricks you can achieve super crunchy and super fluffy roasties, every time in your pizza oven.

Ingredients

  • 1kg Maris Piper potatoes
  • 100ml olive oil
  • 4 cloves of garlic, skin on and cut in half
  • 2 springs of rosemary
  • Sea Salt to taste

    Method

    1. Pre-heat your Fuego oven to 200°C.
    2. Place a roasting tin in the oven that is big enough to take the potatoes in one single layer.
    3. Peel the potatoes and cut each into 5cm pieces. Drop the potatoes into a large pan and cover with water. Add a good pinch of salt, bring to the boil and lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 10 mins.
    4. Add the olive oil into the hot roasting tin and heat it in the oven for 10 mins, so it’s really hot.
    5. Drain the potatoes into a colander and shake them a few times to fluff up the outsides, allow to cool down for 5 minutes.
    6. Carefully pour the potatoes into the hot roasting tin – they will sizzle as they go in – then turn and roll them around so they are coated all over. Add the rosemary and garlic cloves and spread the potatoes into a single layer making sure they have plenty of room.
    7. Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10 to 20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
    8. Sprinkle with salt flakes and serve straight away.

      Latest Recipes

      Pork Souvlaki Skewers with Tzatziki

      Pork Souvlaki Skewers with Tzatziki

      View Recipe

      Goat’s Cheese, Caramelised Onion and Fig Pizza

      Goat’s Cheese, Caramelised Onion and Fig Pizza

      View Recipe

      Wood-Fired Tarte Tatin

      Wood-Fired Tarte Tatin

      View Recipe

      Shop
      Tips & How To's
      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

      My Fuego wood fired pizza oven...

      “Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

      Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

      My Fuego wood fired pizza oven...

      “We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

      Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

      My Fuego wood fired pizza oven...

      “The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

      Dominic Reeve, Owner Lord Stones Country Park (North York Moors)