Quick Perfect Roast Potatoes Recipe at MyDish

Quick Perfect Roast Potatoes

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Method

  • The two tricks of perfect roasties are the cut and the flour. Peel some tatties, I'm one for using what you've got so if they're a bit ancient just peel off what you need, make sure you get rid of all the green though.

  • Slice each potato in half lengthways then cut into triangles like in my photo, the key to this is getting the most surface area.

  • Rinse potatoes and place in a large and lidded pan of cold water with plenty of salt, should taste briny. Potatoes have little flavour, and even if I get told off for this, I think they need to have salt. Same goes for pasta (not rice though!)

  • Bring to the boil and once boiled, turn down to low and cook until very-nearly-almost-done (2 mins). Strain and get rid of as much water as poss. Put them back into the hot saucepan and back onto the stove, off or on the lowest possible setting. Put the lid back on and shake gently to dry them out a bit, get the steam out.

  • Pour in oil from your roast if poss (not meat juices though!) and plenty of oil. It's not too healthy but be generous. Sprinkle on flour and gently stir to coat. They freeze wonderfully at this stage, perfect to make before xmas or if you need to use up some potatoes. Place on a double-sheet of foil and allow to cool, wrap tightly and Tupperware if poss and freeze. Will cook from frozen.

  • Place in a roasting tin on their own, or if you have a bird like duck that's not giving out meat juices you can pop them in with it. Please see my Simple Roast Duck recipe, this goes together magically. If there're meat juices then your potatoes won't crisp!

  • Cook at about 170oC and turn every 10mins or so, check often as there's a fine line between crispy golden and blackened :S

  • Enjoy with a roast or even a rocket, balsamic and tomato salad for a nice vegan summer dish (no roast drippings though)!?!

    • Tips

    • The smaller the potatoes the quicker they cook and the more crispiness you get!

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    Ingredients

    • 5 medium potatoes
    •  salt to taste
    •  oil from roast
    • generous drizzle vegetable oil
    • 1 tsp plain flour

    By Views 2402  Added Thu Dec 17 2009


    To mum, who loves my roasties and when I make what seems enough for left-overs, there never are!

     

    After tasting so many soggy potatoes, raw in the middle, too much fluff, I've been looking for the perfect recipe. I take tips where I can and have to credit Nigella for the flour tip. Read More

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