I’m sure if you Google “how to cook roast potatoes” there’ll be hundreds of results. So this is my contribution, passed down from my dear old dad! And nothing beats fresh roast potatoes straight from the allotment. The secret to a good roast potato is in the variety of potato, I’d recommend using Maris Piper or Desiree as they crisp up beautifully on the outside and stay lovely and fluffy on the side.
Potatoes peeled and chopped, 1 potato chopped into three chunks will feed 1 person
Tablespoon of vegetable oil
Tablespoon of olive oil
Sprinkling of salt
Method for cooking roast potatoes
1. First pre-heat the oven to 190C/gas mark 5ish.. and cover the bottom of the base baking tray with the oil. Once the oven has heated, put the tray, with the oil into the oven and heat. We have to get it piping hot!
2. Wash out the starch in the potatoes – to do this, place the potatoes in a colander and rinse until the water runs clear. This will literally take a few moments.
3. Place the potatoes in a saucepan of water, add a sprinkle of salt and bring to the boil on the hob. Once it’s at boiling point, let it cool naturally and then drain off the water.
4. The above is known as par-boiled. Fresh potatoes will be soft on the outside, but not really that cooked on the inside. Place the par-boiled potatoes into the baking tray of hot oil, be careful, they’ll sizzle! Also don’t be alarmed should you open the oven and a big waft of steam comes rushing out. Cook for 20 minutes.
4. After 20 minutes, bring out the potatoes and give them a turn so that the other sides get cooked. Cook for another 20 minutes or until golden brown.