The perfect roast potatoes

Roast potatoes are the ultimate comfort food for me. Their crispy edges and fluffy middles remind me of home cooked Roast dinners and lazy Sunday afternoons spent at home. 


My favourite flavour combination for roast potatoes is olive oil, garlic, rosemary, thyme, salt and pepper.
I find that butter and goose fat can give the potatoes too much of a greasy texture for my liking, whereas olive oil intensifies the potatoes crispy edges.

Olive oil, butter or goose fat- whatever you decide to roast your potatoes in, this recipe is a must-try.

Ingredients
Potatoes
Olive oil
6 garlic cloves (unpeeled)
Few sprigs of rosemary
Thyme
Red onion 
Salt and pepper

Method
1. Par boil the potatoes in boiling water for ten minutes.
2. Drain the potatoes in a colander and allow to steam dry.
3. 'Fluff' up the potatoes by shaking the colander up and down, encouraging the potatoes to have fluffy edges. This is the most important step in the recipe, as the fluffy edges become crispy in the oven.
4. Add potatoes to a large baking tray or Pyrex dish. 
5. Coat potatoes in olive oil, thyme, salt and pepper.
6. Add red onion and garlic cloves in between the potatoes and lay a few sprigs of fresh rosemary over the top.
7. Roast in the oven at 180 degrees for 50 mins- an hour, giving them a turn half way through cooking.

I didn't get chance to take a picture after the potatoes came out of the oven- they were immediately transferred to plate and then tummy! This recipe also works great for roasted carrots and parsnips. Parsnips only need to be boiled for 5 minutes before roasting. 


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