Roast Potatoes are the iconic accompaniment to any Roast Dinner, they simply go with everything from Roast Beef to Roast Leg of Lamb.
The secret to the perfect Roast Potato is getting them brown and crispy on the outside but light and fluffy on the inside.
Lots of people have lots of ways to make Roast Potatoes, but in fact the idea is simply to part cook them so that they are fluffy on the outside then cook them fast in some type of Fat or Oil.
Keep the potatoes as dry as you can before covering them in something like Beef dripping or even Goose fat.
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History of Roast Potatoes
Originating from the Andean mountains of South America, where the potato was first cultivated by indigenous peoples over 7,000 years ago, this versatile tuber gradually made its way to Europe in the late 16th century, following the Spanish conquest of the Inca Empire.
Initially met with skepticism, potatoes were eventually embraced by European societies, particularly in countries like Ireland and England, where they became a staple food.
The method of roasting potatoes, which involves cooking them in hot fat until they achieve a crispy exterior and a fluffy interior, gained popularity in the 18th century, coinciding with the rise of the British roast dinner tradition.
This culinary practice not only showcased the potato's adaptability but also highlighted its role in communal dining experiences.
Over the years, variations of roast potatoes have emerged, influenced by regional ingredients and cooking techniques, solidifying their status as a popular dish in many cultures around the world.
2k of Potatoes
75 ml Olive Oil
Sage (Fresh)
Salt for seasoning
VegetarianEgg freeNut free
Nutrition:
This is based on 1 serving
of 100g
Calories: 162
Protein: 2.6g
Fat: 5.7g
Carbohydrates: 26gHigh
Fiber: 1.1g
Sugar: 1.2gLow
Low sugarHigh Carbs.
Cost to make:
£2.49 / $3.15 (Est.)
*Prices may vary.
Cooking Instructions
Prep the potatoes by peeling them and cutting the big ones in half, you can leave the little ones whole.
Get a large pan of salted water on the stove and get those potatoes in the pan.
Leave the spuds to soak in the salted water for 30 minutes.
Get the heat under the pan and bring the water to a boil, leave the potatoes to boil for 10 minutes, so that the potatoes are slightly soft on the outside.
Drain them into a colander and let them dry out and cool down for about 10 minutes.
Meanwhile heat the olive oil in a large backing tray in the oven until it is piping hot.
When the potatoes are fully dry put them back into the dry saucepan, get the lid on it and shake them around for a bit. The harder you shake them the fluffier they will become.
When the spuds are as fluffy as you want them tip them into the hot oil in the baking try and get them fully coated in the hot oil by turning them and shaking them in the oil.
Rip up the fresh Sage and mix it into the roast potatoes.
Roast in the oven at 180 c for 45 minutes to 1hr, remember to shake them up once or twice during the cooking.
When they are deliciously brown & crispy you can serve them straight from the pan or reheat them in the oven at a later date.
Cuisine:British
