Wednesday, 17 December 2014

How to make the perfect roast potatoes

Seeing as it is nearly Christmas, I thought I would share with you a blog post on how to make the perfect roasties. It is an important part of any Christmas dinner and no one likes a bad roast potato. 

Not crispy enough, too squidgy in the middle or lacking in flavour are all no-nos. They need to be golden and crisp on the outside and fluffy in the middle! 


my dad enjoying the roast potatoes 
(and a bottle of vino) 

It is actually really easy to make the perfect roast potato and I have it nailed! They got the seal of approval from my dad so they must be good! 

What you need:
1 kg of potatoes (I used Maris Piper)
sea salt
olive oil (about 100ml)  
garlic (optional)
dried rosemary 

2 tbsp of flour 

fluffy and soft in the middle 

Pre-heat the oven to 190* and pop in a large roasting tray with olive oil into the oven to warm it up. Make sure the tray is large enough that all the potatoes fit in a single layer 

Peel your potatoes and cut them up into chunks into equal size

In a pan of boiling water (you can add a pinch of salt here), boil the potatoes for about 5-7 minutes so that they are par boiled 

Drain the potatoes well and leave them to dry for a few minutes

Chuck them back in the pan and with a lid, give them a good shake to rough them up. Be careful though. I gave this job to the Boy who shook it so hard, they turned in to mash 

Sprinkle them in flour and rosemary and make sure they are evenly coated

Pop them in to the oil covered tray and cook for about 40-50 minutes (it will depend on the size of your potatoes). Every now and again you'll need to return to the oven and turn the potatoes over so that they all get coated in the olive oil. 

giving them a little shake 

experiment with flavours if you want! 

Obviously you don't want to burn them but you want them crispy and golden! For a more intense flavour, add a few cloves of garlic to the potatoes. Serve them whilst they are piping hot!


X x X 

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