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Sunday, 24 February 2013

Food: Best Roast Potatoes

It's important you use a good potato variety here - your roast potato is obviously all about the potato so try not to scrimp. A floury potato is key - try either King Edward or Maris Piper. Some people like to add garlic and rosemary - it's completely up to you.

Serves 4

1 Kg of Maris Piper or King Edward potatoes
100 ml goose fat or olive oil
salt and pepper

Preheat the oven to 200 degrees celsius

1. Begin by peeling the potatoes and cutting them in half lengthways. Quarter any particularly large potatoes.
2. Add your chosen fat/oil to a large roasting pan and place in the oven so that it gets really hot.
3. Place the potatoes in a saucepan of cold water (add a little salt), bring up to the boil and cook for 3 minutes, uncovered.
4. Drain the potatoes into a colander and allow them to steam away for a couple of minutes (this removed extra moisture).
5. Shake the potatoes hard to fluff them up. This is all added crispness.
6. Add the potatoes to your roasting pan in a single layer and shake to ensure they're well coated with oil/fat. Now is the time to add your rosemary and garlic if your using it.
7. Roast the potatoes for 45 minutes, turning the potatoes over once during the cooking time. Season with salt and pepper.

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