Intro
Roast potatoes, the cornerstone of every roast dinner. Many different methods will conjure many different flavours and textures. This is a fairly normal recipe adapted from my mothers many years ago.
Ingredients
- Potatoes – In this case plain white potatoes. 1 fist sized potato per person plus one extra.
- Olive Oil
- Ground sea salt
- Ground black pepper
- Rosemary
- Thyme
Utensils
- Roasting tin
- Sharp knife
- Potato peeler
- Saucepan
- Colander
Method
- Select potatoes that are roughly the same size
- Peel the potatoes and chop into quarters roughly the same size. For larger potatoes cut into eighths.
- Place all the potato pieces into your saucepan and cover in cold water.
- Swirl around the pan vigorously until the water becomes milky in colour. This s the starch coming out of the potatoes into the water.
- Empty the water out and cover the potatoes with boiling water.
- Par-boil the potatoes.
- Place the colander in the sink then decant your potatoes into a colander. Leave for 2-3 minutes.
- Shuggle your potatoes round the colander to fluff up the edges. If they turn to mush you’ve over boiled them and you’ll need to start again (yes this is the voice of experience).
- Empty the colander into your roasting tin and generously pour a couple of glugs of Olive Oil onto your potatoes.
- Sprinkle the salt, pepper, and herbs over your potatoes, then give the pan a good shake to shuffle the potatoes round. To ensure an even covering you may need to manually turn over some of the potatoes.
- Cook on 200 (Fan) or 220 (non fan) for an hour, removing half way through to turn your potatoes over. The end result is crispy on the outside, fluffy on the inside roast potatoes!
The home makers 