In our house the most sought after part of the Sunday roast, is the roast potatoes. I always have to make enough for seconds, so there’s no fighting. Crispy and crunchy on the outside and fluffy on the inside, what more could you want to go with your roast chicken and veg…
BEST ROAST POTATOES
1 1/2 kg of floury potatoes
1 tablespoon of salt( don’t worry it’s diluted in the boiling water and flavours them perfectly )
4 tablespoons of oil
Preheat your oven to 200 C. Boil some water. Peel and chop your potatoes into nice size pieces. Place them in a large pan along with the salt and boiling water. Bring back to the boil and simmer for 10-15 minutes. In the meantime put your oil on a roasting pan and heat in the oven. After 10-15 minutes strain out the water and leave the lid off to dry out for a few minutes.
They should be fluffy looking on the outside if they are floury potatoes, but don’t worry if not! Put the lid on and give them a shake to roughen up the edges. Carefully yet quickly get your hot pan out of the oven and throw your potatoes in. As quickly as possible coat all sides of the potatoes with oil and put back into the oven. After twenty five minutes take them out of the oven and turn onto a different side. After another twenty minutes or so they should be golden and crispy, ready for pride of place on your dinner plate.