Roast Potatoes
Recipe by Graham
Roast Potatoes are usually served with roast meat. However, if you enjoy them, why not cook them to serve with other dishes (call me a Philistine if you must, but a meal of roast potatoes, cauliflower cheese and grilled sausages is one of my favourites!).
This method of cooking roast potatoes is simple and will produce crisp, golden brown "roasties" that will be an absolute delight.
Roast Potato Bombs 
Roast Sweet Potato Wedges Ingredients for Roast Potatoes
Currently displaying quantities in US Imperial Measurements
How to Cook Roast Potatoes
- Peel the potatoes, cut them lengthways into four segments per potato. Rinse in cold water to remove any excess starch, then place them in a pan with enough lightly-salted water to completely cover them. Bring the water to the boil and cook for just 5-6 minutes. Remove from the heat and drain off the water. Leave the potatoes in the pan for a few minutes so that the residual heat of the pan dries them.
- Preheat the oven to Mk 7 - 425ºF - 220ºC. Place about one teacup of duck fat, goose fat or beef dripping into a baking tray and place into the oven to melt. (If you are 100% vegetarian, sunflower oil is an OK substitute). Add the partly-cooked potatoes to the baking tray making sure that you coat them well with the melted fat. Put the tray on the middle shelf of the oven and cook for 30 minutes (removing the tray three or four times to baste and turn the potatoes).
- After 30 minutes, drain off the fat (you can keep it for reuse next time you make roast potatoes!). Return the potatoes to the top shelf of the oven and roast them for a further 15-20 minutes (turning them regularly) until they are crisp and golden brown.
GRAHAM'S HOT TIP:
Use only 'old' potatoes for roasting. New potatoes do not roast well. Also, make sure that the potatoes are reasonably dry and that the fat is not too hot when you put them into the baking tray, otherwise they will tend to sizzle and splash.
Reviews of Roast Potatoes
| May 16 2013 I'd always wondeed why my roast potatoes seemed to be missing something - it was the 5 or 6 minutes in boiling water first. It cooks them to a depth of just a few millimeters and that part then goes super crisp in the oven. Brilliant thanks! Long term problem solved! lizzysheard (5 reviews) |
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No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
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