This potato recipe is for roast potatoes. If roasting potatoes, this recipe will be ideal. You could dust with curry powder or smoked paprika to add extra flavour.
- Pre-heat the oven to 200°C (Gas Mark 6).
- Wash, peel and rewash the potatoes.
- Trim the potatoes into neat, even barrel shapes.
- Place the potatoes in a saucepan and cover with water. Season with a little salt and bring to the boil. Allow the potatoes to boil gently for about 4 to 5 minutes. Remove and drain into a colander and allow the potatoes to dry.
- Meanwhile, heat the oil in a roasting tin in the pre-heated oven. Remove from the oven and very carefully add the potatoes to the hot oil. Season and stir gently to ensure that the potatoes are coated in oil and seasoning.
- Replace in the hot oven and roast until the potatoes are cooked and golden in colour. Turn the potatoes from time to time to ensure a nice even colour. Timing will depend on the size you have cut your potatoes – the larger they are, the longer it will take to roast.
- Remove the roast potatoes from the oven when cooked and golden in colour, drain off excess oil and serve.
Roast potatoes – hints and tips
To make your roast potatoes even more special (at Christmas, for example), exchange the vegetable oil for goose or duck fat. It may not be very healthy, but your potatoes will taste wonderful.
Instead of using your normal pepper, dust your potatoes with a little smoked paprika. Again instead of pepper, dust your potatoes with a good quality mild curry powder.
This is often a favourite of all potatoes. Roast your potatoes in the normal way and in the last 10 minutes of roasting, remove from the oven and stir in a spoonful or two of yeast extract such as Marmite (about 1 teaspoon for each two portions). Return to the oven to finish roasting. Wonderful!