Roast potatoes are one of those things that people go on and on about. There’s no doubt that if you cook perfectly turned potatoes in goose fat, they will probably taste amazing. But let’s face it; number one you’ll die an early death. Number two, where the hell are you going to get goose fat.
So this is my recipe for perfectly acceptable roast potatoes.
Peel potatoes, choose a floury variety like Maris piper or King Edward, cut into whatever size you like. The bigger the pieces the better they are for you by the way, as less of the food will end up soaking up the fat. I normally cut ordinary size potatoes into two and big ones into four. Boil the potatoes in salted water for about five to ten minutes, you can tell if they are done enough by putting the point of a cooking knife in to the potato, if when you pick it up it slides off, fairly easily then they are done.
Drain the potatoes and then put back on the hob that you have just turned off, the residual heat will make sure all of the moisture evaporates. Just before you drain the potatoes put a roasting tin in the oven with a couple of tablespoons of olive oil (not extra virgin, just ordinary olive oil) in. Let it get nice and hot.
Now here come the two important bits. Firstly, put the lid on the saucepan, hold it firmly on with one hand and with the other hand pick up the pan and give it a really good shake. This should just bash up the edges of the potatoes, which will make sure you get that nice crunchy texture. Then take the pan out of the oven and pour the oil out of the tray into the saucepan, and turn the potatoes in the oil. I find this makes it easier to get them completely coated than trying to pour the potatoes in to the pan.
Now return the potatoes to the pan. Put them in the oven with the chicken for about an hour.
So this is my recipe for perfectly acceptable roast potatoes.
Peel potatoes, choose a floury variety like Maris piper or King Edward, cut into whatever size you like. The bigger the pieces the better they are for you by the way, as less of the food will end up soaking up the fat. I normally cut ordinary size potatoes into two and big ones into four. Boil the potatoes in salted water for about five to ten minutes, you can tell if they are done enough by putting the point of a cooking knife in to the potato, if when you pick it up it slides off, fairly easily then they are done.
Drain the potatoes and then put back on the hob that you have just turned off, the residual heat will make sure all of the moisture evaporates. Just before you drain the potatoes put a roasting tin in the oven with a couple of tablespoons of olive oil (not extra virgin, just ordinary olive oil) in. Let it get nice and hot.
Now here come the two important bits. Firstly, put the lid on the saucepan, hold it firmly on with one hand and with the other hand pick up the pan and give it a really good shake. This should just bash up the edges of the potatoes, which will make sure you get that nice crunchy texture. Then take the pan out of the oven and pour the oil out of the tray into the saucepan, and turn the potatoes in the oil. I find this makes it easier to get them completely coated than trying to pour the potatoes in to the pan.
Now return the potatoes to the pan. Put them in the oven with the chicken for about an hour.
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