Monday, March 24, 2008

The Best Roast Potatoes.... *ever*...

So I got a complaint from Bao the other day that I hadn't put any recipes on this blog... Well... okay... so I have neglected this blog a little... but have you seen how many posts I have been putting up on my main regular blog, complete with photos and slideshows?!!! Bao must think I am a blogging machine or something!

So... to appease my dear SIL, I am forgoing an entry on my main and putting up the recipe that she wanted for my roast potatoes... This really isn't worthy of having a recipe, it is so simple and easy... I learnt this recipe from my mum, who learnt it from watching a tv series by Delia Smith.

Best Roast Potatoes
Source: Delia Smith "How To Cook" Series

Ingredients:
Potatoes (I like to use desirees, but this will work with any kind of potato)
Salt (preferably Maldon Sea Salt)
Pepper (preferably freshly ground black pepper)
Oil (preferably olive oil)

Method:
1.Preheat oven to 200-240 degrees celsius. (depends on your oven.. but make it pretty hot).
2. Boil a big pot of water with a big pinch of salt in it. Make sure your pot has a lid that fits tightly.
3. Peel potatos and cut them into equal sized piece (generally quarters are a good size). You need as many potatoes as will fit comfortably in a metal tray without overcrowding. You need a bit of space between the potatoes. I tend to peel and cut the potatoes and then put them in the tray I am going to be cooking them in as a I go... and I stop peeling and cutting when the tray is full... that way I know I have the perfect amount of potatoes.
4. When the water comes to the boil, put the potatoes in and boil for 7 minutes.(yes - very precise number... 7 minutes exactly... any more and the potatoes are mushy... any less and they potatoes aren't quite cooked enough).
5. Drain the potatoes, then return them to the pot they were cooked in and put the lid on. Vigorously shake the potatoes for 30 seconds or so... this will roughen up the outsides of the potatoes and make them all fluffy. This is important, because then when they roast, the fluffy bits go all crunchy.
6. Put the potatoes into a metal tray and season with salt and pepper and drizzle generously with olive oil. Shake the potatoes to coat them evenly in the oil.
7. Put the tray into the oven and bake for 30-40 minutes or until golden brown... shaking once or twice during the cooking process to stop them from sticking to the pan.
8. They are done when they are golden brown... perfect served with a roast.

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