Serves 4
Pre-heat oven to 200c or 180c fan
Time: 1 hour and 5 mins cooking time
Equipment
Roasting tin
Lidded saucepan
Fish slice or slotted spoon
colander
Ingredients
1kg Potatoes Maris Piper, King Edward or Rooster (red skinned). This recipe used Maris Piper
Veg or sunflower oil
1tbsp Plain flour
Salt
Method
Boil a full kettle. Using hot rather than cold water means potatoes will be unevenly cooked but as we want a fluffy outside we can - and it saves time!
Peel the potatoes
Cut large ones in to 3 chunks, medium in half and small ones leave whole
Place the potatoes in the pan with a tsp of salt
Pour over boiling water to cover the spuds and bring back to boil. Turn heat down a little to simmer with lid loosely on top for 5 mins
Whilst the potatoes are par boiling, pour enough oil into the roasting pan so it will generously coat the potatoes
Place the roasting tin into the pre-heated oven for a few mins to get the oil nice and hot. This is key to creating really crispy roast potatoes
When the potatoes have par boiled, empty carefully into a colander. You may wish to save the water for cooking other veg or making gravy. If so put another pan or bowl under the colander first to collect potato water
Put the seived potatoes back into the pan and sprinkle over 1 tbsp plain flour. Place pan lid on top and holding both the handle and lid on firmly, gently shake front to back a few times to fluff up the edge of the potatoes and coat in flour
Using oven gloves take the roasting tray out of the oven and place on flat, heat proof surface
Gently tip the potatoes away from you into the roasting dish to avoid splashing yourself with hot oil. The potatoes should sizzle
Using a slotted spoon or fish slice turn the potatoes over in the oil giving them a good coating
Place roasting tray in the oven for 1 hour. After 30 mins you can turn the potatoes to even out the colour
When cooked sprinkle with a little salt before serving
Enjoy!
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