The Perfect Roast Spud

I think this is one of the things that tests a home cook/chef – how do you achieve the perfect roast potato? One that is lovely and crispy on the outside and fluffy perfection on the inside – a bit like the perfect chip..

In my opinion its something that can often elude us, this recipe is pretty much fail safe and can be done with your roast or on their own in on a baking tray.

You will need the following:

Medium size potatoes such as Golden delights as they’re a good all-rounder, any variety of potato will work though. Generally I would allow 1-2 spuds per person.

Olive oil & Salt.

Peel your potatoes making sure they are all roughly the same size. Place in a large saucepan of cold water with a bit more than a pinch of salt. Cover with a lid and bring to the boil. Boil for approx 10 mins. In the mean time preheat your oven to 180 degrees Celsius.

Drain the potatoes, keeping them in the saucepan. Once you’ve drained them put the lid on the sauce pan and hold it with oven mitt or a dry tea towel and shake the saucepan vigorously for 3 or 4 shakes in an up and down motion. This should be enough to rough up the edges of the potatoes.

Pour some olive oil on an oven tray and tip the potatoes onto the tray, turn them over so they’re coated in the oil, sprinkle with a little salt and bake in the oven until they’re golden brown. You will need to turn them every so often as each side turns golden and depending on the size of potatoes will depend on the cooking time, it should take roughly 30 – 40 mins if you’re using small to medium sized spuds.

Serve with your favourite roast or steak, whatever takes your fancy!

 

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