3 top tips for perfect roast potatoes

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.

Saddle-back Potatoes

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