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). Place them in a roasting
tin and pour some vegetable oil (sunflower works
very well) over them - not too much they should
be coated, not drowned! 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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