T
tinker
Guest
Now this one, I was quite amazed how homemade roast potatoes would taste so invariably superior to store bought ones - frozen or otherwise. It was simply superb my family was raving about it.
Roast Potatoes
1 kg floury potatoes (preferably Maris Piper) - peeled and evenly quartered
2 tsp flour
1/3 cup oil (goose fat, olive oil, vegetable oil, etc.)
sea salt
Preheat oven to 200C/400F.
Put potatoes in a saucepan and add water just enough to cover it. Bring to boil. Once it boils, lower heat to medium and start timing it for two minutes.
Pour oil in a clean roasting pan and place it in the oven.
Drain water completely from the saucepan. Put the cover on then shake the pan back and forth. This is to rough up the outside of the potatoes to give it that crispy outer covering.
Sprinkle the flour on the potatoes and shake it some more.
Carefully put the potatoes in the hot fat in the roasting pan. Spread in a single layer making sure they have plenty of room. Turn or baste them to make sure they are coated with oil all over.
Roast for 15 minutes then take them out of the oven and turn the potatoes over.
Return to the oven for another 15 minutes and turn them over again.
Roast a further 10-20 minutes or however it takes to make them golden and crisp.
Sprinkle sea salt over, put in serving platter and serve right away.
Roast Potatoes
1 kg floury potatoes (preferably Maris Piper) - peeled and evenly quartered
2 tsp flour
1/3 cup oil (goose fat, olive oil, vegetable oil, etc.)
sea salt
Preheat oven to 200C/400F.
Put potatoes in a saucepan and add water just enough to cover it. Bring to boil. Once it boils, lower heat to medium and start timing it for two minutes.
Pour oil in a clean roasting pan and place it in the oven.
Drain water completely from the saucepan. Put the cover on then shake the pan back and forth. This is to rough up the outside of the potatoes to give it that crispy outer covering.
Sprinkle the flour on the potatoes and shake it some more.
Carefully put the potatoes in the hot fat in the roasting pan. Spread in a single layer making sure they have plenty of room. Turn or baste them to make sure they are coated with oil all over.
Roast for 15 minutes then take them out of the oven and turn the potatoes over.
Return to the oven for another 15 minutes and turn them over again.
Roast a further 10-20 minutes or however it takes to make them golden and crisp.
Sprinkle sea salt over, put in serving platter and serve right away.