Perfect Roast potatoes
Okay that is a big statement to make but I usually make pretty dam perfect roast potatoes. I don’t like greasy spuds but for me and I think most people, roast potatoes should be crispy on the outside and fluffy in the inside.
Now there are potatoes that make better roasties but to be honest I always buy the basic whites that seem to do the job perfectly. Here are my 3 tips for perfect roast potatoes.
Tip 1: Everyone says par boil, I say boil until soft. Then drain throughly and pop back in the saucepan, give a shake to fluff up the edges of the potatoes. This will give a crispier outside.
Tip 2: Put the saucepan of potatoes back over a very low heat for a minute or two, this gets rid of any excess water.
Tip 3: I don’t think roasties need to be oily at all so I place 1-2 tablespoons of oil usually sunflower or rapeseed oil for me on a roaster tray. Season with black pepper and a little salt, I brush the seasoned oil across the tray, place the potatoes on the tray and use the remainder of the oil to brush all over the potatoes.
Some people put in a very high oven I just add mine for the last 45 minutes to the oven with what ever meat I am cooking at 190ºC. Then there you have lovely crunchy on the outside and soft inside roast potatoes, perfect and a must for the Autumn and Winter evenings coming up.
For extra healthy potatoes with no pre-cooking or peeling but nice way to cook potatoes mid week and one my sister showed me how to do.
Wash your potatoes, keep skins on and cut into roast potatoes size. Make 5 slits in each of the potatoes 2/3rds of the way down. Put them on a lightly greased roasting tray and lightly brush all the potatoes. Season with black pepper and a little salt if liked. Bake at 190ºC for 45 minutes.
Then simply enjoy