Roast Potatoes

Name: How to Make Roast Potatoes
Prep time: 50 min
Cook time: 55 min
Total time: 105 min
Yield: 6
Cuisine: British
Ingredients: 2k of Potatoes; 75 ml Olive Oil; Sage (Fresh); Salt for seasoning

Cowbridge Kitchen

About This Recipe

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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It takes about 1hr 45 minutes to make this

50 mins Prep time
55 mins Cooking time

Time

Nutritional Facts

This is based on 1 serving
of 100g

Calories: 162
Protein: 2.6g
Fat: 5.7g
Carbohydrates: 26g
Fiber: 1.1g
Sugar: 1.2g

Nutrition

This recipe will serve 6 people

Servings

Easy : This recipe is a nice and easy

Anybody can have a go at this recipe, even a complete novice

Difficulty

The quality of these roast potatoes depends on the potato you use, I have used Maris Piper.

Vegetable Recipes ,

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V vegetarian

Cost to make:
£2.49 / $3.15 (Est.)

Equipment:
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▼ Other recipes in this category

Mashed Potatoes

Roast Beef

Roast Lamb

Roast Potatoes

The humble potato became popular when Sir Walter Raleigh brought them back from the new world in 1589, or so it is said.

There are over 5,000 varieties of potatoes world wide and endless recipes for cooking them.

On a traditional Sunday Lunch the Potato is often roasted in fat so that it is light and fluffy on the inside with a crispy exterior.

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ingredients

2k of Potatoes
75 ml Olive Oil
Sage (Fresh)
Salt for seasoning

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.

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