Tuesday, 2 December 2014

Proper British Roasties

I'm such a potato fan. They have to be the most comforting and satisfying of foods to eat ever. Mashed, roast, fried, baked, new, dauphinoise....there is so much potential with the potato. My family roast potato recipe is pretty straightforward with no real tricks to be honest. It's been passed down by my Granny, who used to say that the variety of potato you use makes a huge difference. Her advice was to use Golden wonder potatoes, but I'm sure nowadays there are tons of other suitable roasting varieties too. Some people toss their roast potatoes in polenta which they says gives extra crunch. I've never really found that to be necessary to be honest, so I stick with this basic recipe:

1kg Golden Wonder (or other roasting variety) Potatoes
100g Goose

  1. Place a large roasting tin in the oven and heat to 200C. After about 10 mins, add the goose fat.
  2.  Peel the potatoes and cut into medium sized chunks.
  3. Boil the potatoes in salted water for around 10-15 mins, until the are starting to get soft.
  4. Drain the potatoes in a colander, and give them a good shake to roughen the edges (these fluffy edges are what makes your roast potatoes crispy). Allow them to drain really well, so that they are nice and dry.
  5. Add the potatoes to the roasting tin one by one with some tongs- they will probably spit and sizzle at you...but persist! Make sure they have plenty of space between each other as cramping them together will make them go soggy/effect their cooking.
  6. Roast the potatoes for 15 mins, then take them out of the oven and turn them over/give them a shake about. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, until they become golden and crisp. Sprinkle with salt and serve straight away.

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