Roast potatoes should be crispy, but not burnt. They should be fluffy but also have a crunch. No one wants a greasy roastie, either. Securing the perfect roast potato recipe is tricky, but don’t worry Express.co.uk is here with an easy guide for you.
How to make roast potatoes (from BBC Good Food)
1kg Maris Piper potato
100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil
2 tsp flour
Maldon salt, to serve
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Pre-head the oven to 200C/fan 180C/gas 6.
Place a roasting tin in the oven (one big enough to take the potatoes in a single layer)
Peel your potatoes and cut each one into four even-sized pieces if they are medium sized.
If they are smaller potatoes, cut them into two or three pieces.
Drop the potatoes into a large pan.
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.
While your potatoes are boiling, measure out 100g duck or goose fat or 100ml olive oil.
Pour the oil or fat into the hot roasting tin.
Heat it in the oven for a few mins to get it really hot.
Once the two minutes are up, it is time to take the potatoes out of the pot.
Drain them in a colander over the sink.
Then, shake the colander back and forth a few times to fluff up the outsides.
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Get your flour and measure out 2 tsp.
Sprinkle the potatoes with the flour.
Give them another shake or two so they are evenly and thinly coated.
Carefully put the potatoes into the hot fat.
They should 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 the potatoes 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.
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