Saturday, 14 July 2012

How-to 2: Make Crispy Roast Potatoes

Crispy roast potatoes

This month I'm going to show you my way of making roast potatoes that are crispy on the outside and soft and fluffy inside. They go with lots of meals and are a really useful basic to your repertoire. But don't eat too many! They are high in calories due largely to the fat content. The long cooking time at a high temperature also unfortunately will destroy much of the vitamin content, although they will contain some C and A.... but they are delicious, and a winner with kids!


1: Wash the potatoes, but don't peel them

2: Chop into 2 or 3 pieces, depending on the size of the potato

3: Place in a pan with minimal water, cover and cook (ideally all the water will be absorbed).

4: You will know when they're ready when they fall off the blade of a knife

5: Toss well in a colander to drain off any excess water, adding a little oil. (Make it one with a high smoke point like rice bran oil.) If they're cooked soft they should start to crumble at the edges; this is what makes them crispy.

6: Place on an oiled baking sheet or roasting dish. Roast at 225C for about an hour, turning halfway through, until browned and crispy.

2 comments:

  1. I too roast potatoes the same way though I always add some dried herbs with it... They are sooo addictive!

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    Replies
    1. Yeah, herbs are good; I normally use a few sprigs of freshly-picked rosemary from my garden. What's your favourite?

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