Roast Potatoes with Cold Pressed Rapeseed Oil by Summer Harvest

What would a roast dinner be without roast potatoes? For the best roast potatoes, use a floury potato such as a Maris Piper, Golden Wonder or Rooster variety.

At Summer Harvest we pride ourselves in producing our multi-award winning ‘Cold Pressed Rapeseed Oil’  which we grow, press and bottle on our family farm in the heart of the fertile Strathearn Valley in Perthshire. We take great care in sowing our seed and using traditional rotational farming techniques and we nurture the crop to produce ‘Cold Pressed Rapeseed Oil’ of the highest quality.

Our cold pressing techniques retain the natural goodness from the seed. With only 6% saturated fats and a high Omega 3 content, rapeseed oil clearly has nutritional benefits over other oils*. With its fresh light taste it is ideal for dressing, marinades and salsas. While its high flash point (230ºC *) makes it the ideal oil for perfect roast potatoes, roast vegetables or stir frying.


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450g good quality potatoes

Summer Harvest Rapeseed Oil

Freshly ground salt and pepper


1. Preheat oven to 200ºC / 400ºF / gas 6.

2. Peel and cut the potatoes into the desired size and add to a pan of salted water. Par boil the potatoes for around 10 minutes. Drain the potatoes and give them a shake to break up the edges of the potato.

3. Pour a generous amount of rapeseed oil into a roasting tin and heat in the oven for a few minutes.

4. Add the potatoes to the heated oil ensuring all the potatoes are coated with the oil, season with salt and pepper and return to the oven for 45 minutes. Turn the potatoes occasionally to ensure they are evenly browned.

5. Serve with a side of vegetables and a roast joint. Why wait for Sunday… have a roast any day of the week.

In association with Taste Communications.