Easy Roast potatoes Recipe are a classic side dish that can be enjoyed in many different ways. They are crispy on the outside and fluffy on the inside, and can be flavored with a variety of herbs and spices to suit your taste. In conclusion, roast potatoes are a simple yet delicious side dish that can be enjoyed in many different ways. With the right potatoes, oil, herbs, and spices, you can easily make perfect roast potatoes every time. And remember, don’t be afraid to experiment and try new things to find the perfect combination of flavors that you love. So, next time you are planning a dinner party or a family gathering, make sure to include roast potatoes on the menu, they will be sure to be a hit!
One of the keys to making perfect roast potatoes is to start with the right type of potato. Yukon Gold or Russet potatoes are great options because they have a high starch content, which helps them to crisp up nicely.
To prepare the potatoes, start by washing and peeling them, then cut them into even-sized pieces. Next, parboil the potatoes for about 5 minutes, which will help to cook them through and soften them slightly. Drain the potatoes and let them cool for a few minutes, then toss them in a little oil, along with any herbs or spices you like.
Once the potatoes are coated in oil and seasoning, place them in a roasting pan and put them in the oven. Roast the potatoes at 425 degrees Fahrenheit for about 30-40 minutes, turning them occasionally to ensure that they cook evenly.
When the potatoes are golden brown and crispy, they are ready to serve. You can enjoy them as is, or add a little butter or gravy for extra flavor. Roast potatoes are a versatile side dish that can be served with a variety of different meats and vegetables, making them a perfect addition to any meal.
In addition, you can also try different methods of roasting like using duck fat, or even adding garlic and rosemary for a different taste, or perhaps try a little smoked paprika for a smoky and slightly spicy flavor.
- Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
- Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
- Spread them in a single layer making sure they have plenty of room.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- Scatter with Maldon salt and serve straight away.