ENGLISH ROAST POTATOES
Steps:
- First place a shallow solid-based roasting tray (16x12in, 40x30cm)with the fat in it on the highest shelf of the oven and preheat to gas mark 7, 425°F, 220°C. Thinly peel the potatoes using a potato peeler, then cut them into fairly even-sized pieces, leaving the small ones whole. Then place them in a saucepan, pour over boiling water from a kettle, just to cover, then add salt and simmer for about 10 minutes. After that lift one out with a skewer and see if the outer edge is fluffy. You can test this by running the point of the skewer along the surface - if it stays smooth, give it a few more minutes. Then drain off the water, reserving some for the gravy. Place the lid back on the saucepan, and, holding the lid on firmly with your hand protected by a cloth or oven glove, shake the saucepan vigorously up and down. This shaking roughens up the cooked edges of the potato and makes them floury and fluffy - this is the secret of the crunchy edges. Now, still using the oven glove to protect your hands, remove the hot roasting tray containing its sizzling fat and transfer to the direct heat (medium) on the hob. Then use a long-handled spoon and quickly lower the potatoes into the hot fat. When they are all in, tilt the tray and baste each one so it's completely coated with fat. Now place them back on the highest shelf of the oven and leave them unattended for 40-50 minutes or until they are golden brown. There's no need to turn them over at half-time - they will brown evenly by themselves. Sprinkle them with a little crushed salt before serving straight away; they lose their crunch if you keep them waiting. If they're ready before you are, turn the oven off and leave them inside.
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AKku Baku BOSs
[email protected]These potatoes are the perfect comfort food. They're warm and hearty, and they always make me feel better.
Seth Hodgson
[email protected]I'm not a huge fan of roast potatoes, but these were actually really good. I'll definitely be making them again.
Sandya Sanjima
[email protected]These potatoes are so addictive! I can't stop eating them.
Chami volgs
[email protected]I love that this recipe is so simple and easy to follow. I can always count on it to turn out delicious.
Ezekiel Tbt
[email protected]I've been making this recipe for years and it never disappoints. The potatoes are always crispy and flavorful.
MASS LASTER
[email protected]These potatoes are the perfect side dish for any meal. They're easy to make and always a crowd-pleaser.
Shafii said changoma Changoma
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. The potatoes were delicious and everyone loved them.
Inamullahkhan Inamullahkhan
[email protected]This is a great basic recipe for roast potatoes. I like to add some fresh herbs, like rosemary or thyme, for extra flavor.
Miuth Pc
[email protected]I'm so glad I tried this recipe. The potatoes turned out perfectly. I will definitely be making them again.
Arif Ali Shah BBA 19-027
[email protected]These roast potatoes were an absolute hit at our family dinner! They were crispy on the outside and fluffy on the inside, and the flavor was amazing. My kids even ate them all up, which is a miracle.