Fluffy and Crispy roast potatoes……what else could you want with your Sunday roast or any dinner any other day of the week for that matter!
What you will need:
- Potatoes – white
- Oil – I prefer Rapeseed but vegetable oil will do.
- Oven preheated to 180 degrees
- Baking tray warmed in oven
- Sieve
- Pot filled with boiling water.
What to do:
Peel and chop your potatoes in to quarters.
Give your peeled and chopped potatoes a good rise under the cold tap to wash away starch.
Add the potatoes to the pot of boiling water and let boil until they start to become slightly soft (no more then 10 minutes). You should just be about able to stab with a sharp knife.
Drain boiled potatoes in the sieve and leave in sieve for a minute or two.
Add potatoes back into the empty pot and poor over the oil. not to much , just enough to coat the potatoes. Put the lid on the pan and shake the pot up and down and from side to side. This will rough up the outside on the potatoes and will coat the potatoes with the oil.
Take the hot tray out of the preheated oven and empty the potatoes in to the tray. Please the tray back into the oven for roughly 30 minutes or until the potatoes crisp up and turn slightly brown.
What to server with:
They are potatoes so serve these on their own or with any meal that you would normally serve potatoes with.