Perfect Roast Potatoes

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This simple is simple and will be appreciated by all your guests. If you are not great garlic eaters reduce the quantity of garlic accordingly. For best results avoid cooking the potatoes with the roast, use a standard roasting tray that is big enough to accommodate all the potatoes without crowding. We recommend the 'housewife's favorite' King Edward potatoes but any good quality old potato can deliver the required results. Use beef dripping if you have it, if not vegetable cooking oil, olive oil or as a last resort butter. The par boiling with salt is essential to get the potatoes crispy which in turn should stop them sticking to the base of the roasting tray. Will serve four people.

 

Roast Potatoes

Preparation Time: 15 Minutes
Cooking Time:
65 Minutes

Ingredients: Serves 4

8 evenly sized potatoes (about 1kg)
50g of fat (dripping, or meat juices)
1 bulb of garlic
4 sprigs of fresh rosemary (chopped)
Salt

Cooking Instructions:

  1. Peel the potatoes, cut each in half.
  2. Place the potatoes into a saucepan of boiling water with a couple of pinches of salt and simmer for about ten minutes.
  3. Melt the fat in a roasting tin in a pre-heated oven at 200°C (about ten minutes).
  4. Remove the potatoes from the pan, drain well and pat dry with kitchen towel.
  5. Remove the baking tin from the oven allow to cool for three or four minutes then add the potatoes carefully one by one not splashing yourself with the fat.
  6. Add all but two of the garlic cloves whole (with skins) and half the rosemary.
  7. Turn all of the potatoes in the hot fat coating completely and roast in the oven for 35 minutes, remove from the over and sprinkle the remaining rosemary and the last two cloves of garlic (crushed) on the potatoes and roast for a further ten minutes.
  8. Remove and serve whilst hot.

A Note About The Fat:

Putting the potatoes into hot oil or fat means they will soak up less fat and will crisp up better, however using cold oil works just as well. Potatoes will absorb the flavour of the oil or fat used, so choose accordingly: dripping or lard, rendered chicken or duck fat, corn oil, olive oil or sunflower oil are all suitable. For extra crispy roast potatoes, either score the outside of the potato with a fork after par boiling or shake the pan to roughen up the outside. www.lovepotatoes.co.uk


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