There seem to be a million different suggestions for how to make good roast potatoes. These worked out really well for Christmas, and I reckon will make an excellent side dish for any dinner party or event or a cold night that needs some carb crayness.
- peeled potatoes (I used yellow flesh; one potato per person)
- 1 tablespoon all purpose flour
- vegetable oil
- salt to taste
Preheat your oven to 205C/400F. The hotter the better.
- Peel and rinse the potatoes. Cut them in half horizontally. Cut any bigger potatoes into thirds and rinse.
- Place in a large pot and bring to the boil, cooking for about 5 minutes depending on the size and number of potatoes. Drain.
- Put the potatoes back in the pot, sprinkle with the flour and slop on a generous glop of oil.
- Shake the pot around by the handles a bit to bash the edges of the potatoes (this helps create more surface area, which = more crispiness!). You can prep the potatoes to this point if you need to wait to roast them or want to get organised earlier.
- Throw the potatoes into a deep roasting pan. Add a few knobs of butter, salt to taste, and some more oil.
- Put into the oven and roast for about 45 minutes, moving them around and turning them over about every 15 minutes. Add more knobs of butter about 1/2 hour in. They should get crispy and golden on the outside.
Sink into carb coma.
Thank me later.
- Add herbs and garlic to the potatoes before cooking
- Preheat the oil and butter in the oven before adding the potatoes
- Use semolina instead of flour