Saturday, 30 January 2010

Roast potatoes

Hello, fellow roastie fans!! :-) My previous post seems to have made people hungry.... All I did was show you these!


But a couple of you asked about my 'secret' and I'm more than happy to share :-) One of the things I do is to boil them for a little longer than usual - so they're not just parboiled, they're almost completely cooked - so when I shake them in the pan the edges rough up a LOT. Also, certain potatoes will crisp up better than others. King Edwards are pretty good; at the moment we're mostly using Rooster potatoes which are a red-skinned variety, and they roast very nicely.

The other thing I do, which may not be an option for you if you're trying to be particularly health-conscious, is that I roast them in a mixture of butter (well, buttery spread to be precise) and olive oil. For each serving I put about 1 teaspoon of the spread* and 1 teaspoon olive oil* into a roasting tin, heat it in the oven for a few minutes, then put in the potatoes and turn them to coat. I roast them for about an hour. The butter makes them extra-tasty as well as helping them to crisp.

(*Estimating here. What I actually do is put a slug of olive oil and some buttery spread into the tin. I think it works out at about a teaspoon of each per serving. Which isn't too terrible, even if you are trying to eat healthily!)

Hope that helps :-)

8 comments:

JO SOWERBY said...

oooh there's nothing better than a crispy roast potato on a sunday, can't stand those soggy ones!!! :)). hope ur having a g8 weekend so far,
Jo xxx

easternsparkle said...

Another hint (not for the health conscious) is to add salt when you boil them! Heston Blumenthal shared that little tip - they look delish by the way :)

Deb said...

Thanks for posting this, Mel. I was too embarrassed to say "I've NEVER heard of these..." (again) so I'm happy that you shared how to make them! ;o)

Amy said...

Kipflers work really well too, I'm going to stick with my spraz of oil spray though - your version is deadly ..... undoubtedly delicious I'm sure ;-)

Ruth said...

Yummy! Going to have to try out your version very soon!

Jane said...

Mmmmm Nigella always cuts hers on the diagonal too so it gives you an extra long lengthy side that goes crispy....if that makes sense....and Jamie Oliver suggested to add a tiny bit of flour when shaking them up/ roughing up the edges and that adds extra crispiness too :)

I've introduced a few Canadians to the delights of good old British roast dinners....soooo much better than the creamed everything they have here...(creamed potato, creamed corn etc etc....)

Sian said...

You're making me hungry all over again :) Maris Pipers from M&S are what I'm using at the moment.

evalyn said...

Thanks for the recipe--I was going to ask! I love potatoes roasted.