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The Perfect Roast Potato

The Perfect Roast Potato

P.S. Starting your potatoes in cold water helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through (the heat can take a while to get through to the core)
Ingredients:
  • Potatoes from your box
  • Olive oil
  • S & P
  • Bit of butter (optional)
  • Herbs, like rosemary or thyme - fresh or dried (optional)
THE DAY BEFORE
Method:
  1. Preheat the oven @190 C
  2. Thoroughly wash & scrub your potatoes, no need to peel
  3. Cut the potatoes in even sizes. Place in a large pot, cover with cold salted water and gently boil for 7 mins. Drain in colander and leave to steam dry. Give the colander a big shake, getting rid of all the excess water!

**All this can be done days before. Just store your potatoes covered in the fridge and have them ready to roast.**

 

ON THE DAY
  1. Place your potatoes in a large baking tray, in a single layer. Drizzle with about 2 tbsp of oil and season with LOTS of S & P.
  2. Roast for about an hour until golden brown and crispy. Very important -> flip/ turn your tatties about 20 mins in, and then at 40 mins. Make sure every potato surface gets brown and crispy!
  3. On the last 10 mins add chopped fresh or dried herbs, and a few small chunks of butter (3 tsp around the tray). Shake and pop back in for 10 mins.
  4. Remove from oven, top with flaky salt and chopped fresh parsley from your box.

2 comments

  • YUM!!

    heather on

  • YUM!!

    heather on

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