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!
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| delicious |
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| 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
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| 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.
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| giving them a little shake |
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| 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!
Delicious!
X x X
Delicious!
X x X
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