roast potatoes

Roast Potatoes are a lovely part of a traditional roast meal. They can be easily and inexpensively fancied up a bit for celebration dinners.

Basic Roast Spuds:

Peel as many potatoes as you need for the meal. Par boil them in a pan of water (bring to boil, remove after a few minutes and drain when they are starting to cook). While they are coming to the boil, preheat some oil in your roasting tin in the oven (about half a cm deep). Once the pots are drained add them to the oil with a large spoon and mix a bit so they get a good covering (be careful – it will spit at you!). Roast in the oven at about 200C/400F for about 40 minutes or until nicely done.

Variations:

Sage and Onion: add some chopped sage, onion and oatmeal to the oil before basting the potatoes with it.

Garlic: for a real garlic hit, make a small hole in each potato and place a garlic clove in there.

Sesame: sprinkle with sesame seeds – gives a surprisingly strong flavour.

Herby: add herbs of your choice to the oil – rosemary is good.

Crispy: after par boiling and draining mix a tablespoon of flour into the potatoes making sure they are all well coated – then proceed with the oil and roasting.


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One thought on “roast potatoes”

  1. Sage an onion or garlic, they are probably THE BEST all round 🙂 lovely! I never manage to get mine really crispy but perhaps I’m par boiling too long. Thanks for the hints and tips! I shall try again 🙂

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