Roasted Potatoes, quite a delight in all weathers except the very hottest. Easy to make, and great if you get them right. Here’s how you do it.
The potatoes are crispy on the outside and soft in the middle. They are so delicious that I forgot to take photos. Oh well, next time.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Perfect Roast Potatoes
Take about a kilo of floury potatoes and peel them, then cut them into large chunks. While the oven heats to 200C, place the potatoes in a saucepan and cover with water. Bring to the boil and cook for about 5 minutes. Drain the potatoes and leave them to steam dry in the hot but dry pan for about another 5 minutes. This preparation will be worth it!
Put a pan into the oven with 2 Tblspn olive oil and 2 Tblspn ghee. I love the mixture of the 2 oils, but if you don’t have ghee, use all olive oil. Heat the pan while the potatoes dry.
Next, toss the potatoes around in the pan to rough up the exterior of the potatoes. Place them into the hot roasting pan and crumble plenty of flaky salt over the top.
Roast for 15 minutes, stir well or turn the potatoes over, then roast for another 45 minutes, stirring or turning once more during cooking.
Serve immediately, I suggest with a hot curry and some spicy green beans.
- Crush a tspn of coriander seeds and a tspn of cumin seeds and add to 1tspn turmeric powder. Sprinkle over the potatoes when they are drying in the pan and toss the potatoes around in it. Continue as above.
- Roast the potatoes for about 40 minutes. Add a lemon that has been halved and then sliced and 4 or 5 springs of rosemary. Stir the potatoes around and continue to roast until cooked.