Roast potatoes

Roast potatoes

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Choose potatoes of medium and uniform size. They should be old and slightly waxy for best results. Too small potatoes tend to dry out during roasting.

Ingredients

Quantity Ingredient
6 potatoes, peeled
salt
oil, for roasting

Method

  1. Place potatoes in a saucepan, cover with cold water and bring to the boil. Boil for 5 minutes. Drain and dry well on paper towels.
  2. Run the tines of a fork over surface of potatoes and sprinkle very lightly with salt.
  3. Put enough oil into a baking dish to come 1 cm up the sides. Heat oil, then put in potatoes and roast in a preheated hot oven for 40–50 minutes or until golden and crusty, turning and basting occasionally. Drain on crumpled paper towels and serve hot.

Note

  • If you would like to roast potatoes at the same time as a joint of meat, prepare as above then place in the roasting tin alongside the joint during the last 45–60 minutes of cooking time, turning and basting with pan juices 3 or 4 times.
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