Yet again, over easter, my BIL went on and on about my roasties. It appears he just can't get them right and only gets them good about once every 5 times. He tells me he knows lots of other people with similar issues. Mine come out perfectly every time. I didn't think it was a big secret, but if he is to believed, it is! . So here's my foolproof instructions for anyone interested:
Maris Piper potatoes (always. I've found other kinds don't work as well). Peel them and cut large ones in half and leave smaller ones whole. As soon as they're peeled place in a large pot of water. Once they're all peeled (you can do this in advance) leave them in the water until you're ready to cook then give them a really good rinse before refilling the pot.
Bring water and potatoes to boil with some salt. Boil for approx 5 minutes - They should not be cooked at all. Simply starting to soften on the edges. Drain and toss them around a little to ensure they're dry and to fluff up the sides a bit.
When the water starts to boil, place the roasting dish in the oven with the oil to heat. It should have a generous amount of oil in it - I generously pour enough olive oil for a single layer, then the same amount again of regular cooking oil (to make it hotter). So it's not in anyway going to be frying the potatoes, but there is nonetheless plenty of oil to go around.
Get the dish with the hot oil out the oven and carefully place the potatoes in the dish, rolling each one in the oil. Salt and, if using, add additional flavouring (I sometimes dot some garlic around or throw in some rosemary sprigs).
Roast in 180 degree fan oven for about 45-60 minutes, turning after the first 30 minutes and again at 45 minutes. If at 45 they need longer, put them back in.
Perfect, browned potatoes with soft fluffy insides every time!
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Perfect roasties, every time - for anyone interested
16 replies
WorkingBling · 05/04/2018 15:19
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