Crunchy roast potatoes
Here it is... the big secret to making crispy roast potatoes! Boiling them first will also cut down on the amount of time they spend in the oven- freeing up space for your ham, turkey and other vegetables! Serves 4 - 6
Cooking Time:30 minutes
Level of Difficulty:Easy
Servings:4
Ingredients
- 675 g/11 lb potatoes peeled and cut into large even-sized chunks
- Vegetable oil
Method
- Preheat the oven to 220°C/425°F/Gas 7. (If you are cooking your roast potatoes in the same oven as the turkey at 180°C make sure to add on some extra oven time to ensure that the potatoes are cooked
- Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat, cover and bring to the boil then simmer for 10 minutes until the outsides have just softened
- Meanwhile, preheat a roasting tin with 2 tbs of oil for a few minutes in the oven
- Put the lid firmly back on the potatoes saucepan and shake, so that the poatoes move around and their outsides get a bit bashed
- Lift the roasting tin out of the oven and set on top of the cooker. Carefully add the bashed potatoes one by one to the hot oil (take care!) and brush potatoes with oil using a pastry brush or spoon over the surface
- Place the roasting tin with the potatoes back in the oven and cook for 15 minutes. Using a large wooden spoon, turn potatoes over to coat them again
- Place back in the oven for a further 15 minutes
- Test with a skewer to make sure the potatoes are cooked- they should be crunchy on the outside and soft on the inside.
