Perfect Roast Potatoes - Recipe
Posted by Nathan Lloyd | 15/04/2014 | Category: Recipes
For the perfect Sunday roast, you need to have the perfect roast potatoes.
So what does perfect look like? Well for me the potato should be sweet and soft inside, with a golden-brown carapace of crunchy goodness on the outer layer.
To achieve this, my simple tip would be too make sure that the potatoes you use are not too big and if you ensure that the fat is searingly hot, then you can’t really go wrong.
The recipe is detailed below and if you have any questions, please don’t hesitate to contact me at the foot of this article.
Right, let’s get cooking…
Preparation Time: Around 20 minutes
Cooking Time: 50 minutes
- 1.5kg (3lb 5oz) potatoes
- 60ml (4tbsp) sunflower oil
Preheat oven to 200°C, 400°F, gas mark 6. Peel the potatoes and cut into even-sized pieces. Place in a saucepan, pour over boiling water to just cover and simmer for 10 minutes.
Drain off water. Place the lid back on the saucepan and shake vigorously to roughen up the potatoes’ edges.
Place the oil in a 40cm x 30cm (16in x 12in) roasting tray. Heat in the oven until sizzling.
Carefully add the potatoes, basting in the hot fat. Return to highest shelf in the oven and cook for 40–50 minutes until golden. Turn halfway through cooking. Serve immediately.