Roast Potatoes
The secret of golden roasted potatoes which are crunchy on the outside and melt in the mouth on the inside is the 3 Bs (boil 'em, bash 'em & bake'em!)
1) Choose potato (golden wonder or King Edwards perfect flourey> waxy)
2) peel them and cut them to preferred size
3) turn on oven Gas mark 7 or 220 degrees C, put in roasting tin with ideally goose or duck fat ( veggies: olive oil)
3) boil potatoes for about 5 minuues. The outside should juct be a little soft. drain them and then put on lid and vigourously shake pan so edges of potatoes are now flourey. season potatoes
4) remove roasting tin from oven (should be smoking hot) carefully put potatoes in tin. put back in oven
5) you are now just 45 minutes away from heaven. remove potatoes fron oven and enjoy a religious experience
August 10, 2003 in Sides | Permalink
Comments
These are the ultimate. Much copied in Brasil, Wales and many other places where I have been passing them off as my own recipe:-)
Posted by: Damian | 13 Aug 2003 22:15:14
Tried your roast potatoes with our Christmas turkey today. They were excellent. Now I'll have to check your other recepes if they are like this one. Thanks.
Posted by: Ken Foster | 26 Dec 2003 03:35:14
I find roasting my spuds in with a gammon joint gives the best results, and there's no need to add extra salt.
Posted by: Andrew | 16 Sep 2005 15:43:36
