Aug 19, 2010
Serves: 175g (6oz) Potatoes per person
For a crisp golden outside and fluffy insides that will have the whole family eating out of your hands try these delicious roasts. For a mouth-watering variation, roast the potatoes in olive oil with garlic and rosemary and serve with lamb.
Peel the potatoes and cut into large even-sized chunks. Rinse under cold running water to remove the excess starch.
- Par boil the potatoes in lightly salted boiling water for 10 minutes.
- Drain them and coat in the oil or fat of your choice. Use 15ml (1 tblspn) /25g (1oz) fat for each 450g (1lb) of potatoes.
- Roast in an oven preheated to 200°C/425°F/Gas mark 6 for approximately 45 minutes, turning twice.
- Serve immediately.
Putting the potatoes into hot oil or fat means they will soak up less fat and will crisp up better, however using cold oil works just as well. Potatoes will absorb the flavour of the oil or fat used, so choose accordingly: dripping or lard, rendered chicken or duck fat, corn oil, olive oil or sunflower oil are all suitable. For extra crispy roast potatoes, either score the outside of the potato with a fork after par boiling or shake the pan to roughen up the outside.