My Roast Potatoes

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A lot of people can’t get the basics right. Here’s my recipe for perfect roast potatoes. It’s pretty fool proof and the results are crispy little morsels that have me coming back to the tin all evening picking at the leftovers. The key to this dish is having not too much fat in the tin.

RECIPE: (for 2-3 people)

INGREDIENTS:

4 large potates (peeled and cut into biggish chunks)
3 tablespoons sunflower oil (or if you’re super fancy – goose or duck fat)
salt & pepper
6 garlic cloves (skin on)

DIRECTIONS:
Preheat oven to 200ºC. Pour in the sunflower oil or goose fat to a large roasting tin, add the garlic cloves and put in oven to heat. Meanwhile bring a large pan of salted water to a boil and add the potatoes. Cook for EXACTLY 10 minutes then drain of the water. Put the lid on the pan and give it 3-4 firm shakes. The outer flesh of the potatoes will have fluffed up. Slide the potatoes into the roasting tin and give it a good shake to coat. Sprinkle with salt & pepper. Bake, turning once or twice for 35-40 minutes until the outer skin is crispy and the inner flesh soft.

SERVING:
Use your imagination. I love these potatoes with a steak or roast beef.

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  • Different Dobbie

    fabalas. (the welsh) i shall go and find some pastrami forthwith.thanks for the insight.

  • whatyouhavingforyourtea

    Possum works equally well as wolf. Or if you’re a vegetarian try a thin slice of ham.

  • Different Dobbie

    I will be trying these tonight. I always try to follow your recipes to the letter, and am worried that I won’t be able to find a wolf in time. Can anything else be used as a substitute?

  • whatyouhavingforyourtea

    I have my own special recipe for wolf face as Dexter will agree.

  • Pats Pethybridge

    I like what you’ve with this, but I like to toss the par boiled potatoes in a little flour, seasoning and the magic ingredients, mustard powder. Then into the tray of hot fat.
    Also a bit of wolf face now and again works a treat!!!

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