Roast Potatoes Recipe at MyDish

Roast Potatoes

3 stars based on 2 reviews Rate this Recipe

Method

  • Peel and cut potatoes and then part boil (five minutes after the water boils) adding a table spoon of cooking salt

  • Once part boiled, place in a non-stick tin and add a knob of Trex and a knob of Tomor and place in oven on 200 degrees

  • After ten minutes of cooking time remove and ensure potatoes are not stuck to tin and shake to loosen etc

  • Leave to cook for a further 15/20 minutes (when potatoes look like they are going brown) take tin out of oven and sieve out Trex/Tomor into dish (can be reused – leave in fridge) and continue to cook for a further 10 minutes (or however long required to ‘crisp’ potatoes
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    Ingredients

    • POTATOES
    • 12/24 Desiree Potatoes
    • COOKING FAT
    • 1 knob Trex
    • 1 knob Tomor (block)

    By Views 1894  Added Wed Jan 13 2010


    The roast potato is something that Nan excelled at preparing. They were crispy but not greasy, tasty but not too salty and regularly cooked but never taken for granted. Just yummy.

     

    Nan would prepare her roast potatoes to perfection, rarely over or under cooking them. There were always spares put out on a seperate plate and without fail all th spares would get eatne regardless of how big the meal we had all just consumed was. Read More

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