Ingredients 1kg floury potatoes (Desirée, Romano, King Edward or Maris Piper), peeled and evenly chopped
2 ½ tablespoons olive oil |
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Method 1) Preheat the oven to 190°C/375°F/gas 5.
2) Place the potatoes in a pan of boiling water and parboil for 8 - 10 minutes. Meanwhile, pour the oil into a large roasting tin and place on the top shelf of the oven.
3) Drain the potatoes (reserving the water for gravy, stock or soup), return them to the pan and shake to soften the edges, or scratch them with a fork, this ensures that your potatoes will be crispy.
4) Take the roasting tin from the oven when the oil is hot and carefully add the potatoes. Turn them over in the oil to coat them then cook at the top of the oven for 45 minutes or until golden and crunchy, turning once or twice. Suggestions Add some crushed garlic or a few herbs such as rosemary to your potatoes.
If roasting a meat joint, pop the potatoes into the oven about 30 minutes before the meat is cooked, while the meat is resting you can leave the potatoes in the oven to crisp up. If you’re making Yorkshire puddings you’ll need to decide if the potatoes stay in for the whole 20 minutes that the Yorkshires will be cooking or whether to take them out as the door needs to stay shut while the Yorkshires rise. Back |
Perfect roast potatoes for your Sunday lunch.