Roast Potatoes

The best variety of potatoes to roast with are the floury types including Desiree, King Edward, Bintje, Maris Piper & Rooster.

Ingredients:

Potatoes (around 250g per person)
Fat (vegetable oil, sunflower oil, olive oil, duck fat or lard)
Salt & pepper
Herbs (optional)

Method:

• Preheat oven to 220◦C.
• Put oil/fat in roasting tin & place in the oven.
• Peel potatoes & cut into quarters or wedges & rinse under water to remove excess starch.
• Par boil in lightly salted water for 10 minutes.
• Once boiled, drain water from pan & either shake roughly in the pan or scrape with a fork to rough up the outside of the potatoes.
• Remove the roasting dish from the oven & put the potatoes in. Ensure they are well coated with the hot oil.
• Season well with salt & pepper. You can also add some dried herbs such as rosemary or bay leaves at this time. I also like to add a few unpeeled cloves of garlic too.
• Cook for 45-60 minutes, turning after 25 minutes. 

Notes:

• Some recipes also recommend tossing in flour. To do this, remove from pan once they have been parboiled & shake the potatoes in the pan to rough them up. Add 1-2 tablespoons flour & shake again to coat the potatoes. Place floured potatoes into pan with oil & then gently turn so the potatoes are well coated with oil. Place in oven & cook until golden.
• If you add unpeeled garlic cloves, once the potatoes are cooked, squeeze out some of the garlic from the cloves onto the potatoes & shake well.