Basic 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 Potatoes Method
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 hot oil with a large spoon and mix a bit so they get a good covering. Be careful – they will spit at you! Roast in the oven at about 200C/400F for about 40 minutes or until nicely golden and browned.
- 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.
- Tinned! The pictured spuds are tinned, removing the need for par boiling. They’re not quite as delectable as fresh, but they’re cheap and easy and still very very good. Pictured ones were roasted with sweet potatoes and lots of bronze fennel leaves. We highly recommend growing that perennial herb if you have space.
- Herby: add herbs of your choice to the oil – rosemary is excellent.
- 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.
If you liked our basic roast potatoes, check out our other frugal recipes here!