Perfect roast potatoes – how to make perfect roast potatoes


perfect roast potatoes

Perfect roast potatoes - I'd leave these for 10-15 more minutes...

Perfect Food: Perfect Roast Potatoes

Sunday Lunch

Making perfect roast potatoes is the simplest thing in the world. The key ingredient that most people miss out is patience. Seriously just leave them in the oven longer and you’ll get closer to roast potato perfection!

Another must is to ensure the oil in your baking tray is HOT before adding your par-boiled potatoes… you knew you had to boil them first right? I know some people who don’t but in my opinion you can’t make a decent roast spud without boiling first. Try this perfect roast potatoes recipe and you’ll be converted!

How to Make Perfect Roast Potatoes

Ingredients:

Potatoes

Salt

Vegetable oil

Method

  1. Preheat the oven to 180 degrees (fan).
  2. Pour a glug of oil into your baking tray – the aim is to ensure the bottom of the tray is full covered with oil. Put the tray into the oven and leave it there while the oven reaches temperature.
  3. Peel and chop your potatoes into quarters lengthwise and then halve the quarters across. The best roasties are always the small ones.
  4. Put the potatoes in a pan over a high heat and pour over boiled water. Add a teaspoon of salt. Put the lid on and boil for 12 minutes.
  5. When the potatoes are just cooked, tip out the water (keep it to one side for gravy) and then put the lid back on and carefully shake the pan to “bash up” the potatoes – this is how you get those wonderful fluffy edges that crisp up. yum. If the edges aren’t fluffing then the potatoes need a little bit longer… good thing you kept the water.
  6. Take the tray with the hot oil out of the oven and carefully spoon the bashed potatoes and all the bits in. Pour over another glug of oil across the tops of the potatoes and use the spoon to toss them and make sure they’re all covered in oil. Return to the oven.
  7. Now leave them for 45 minutes minimum. If you can wait an hour, even better.  Keep your eye on the spuds – when they’re dark caramel and golden brown and the fluffy edges are almost burnt then they’re good.

 

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