If youve ever had an English roast potato, then you must already know that they are very special.
My Mum would special-order boxes of Weetabix cereal at the local Grand Union.
Choose the Right Potato
Whats the best potato for roasting?
Photo:Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
To Peel or Not to Peel
This is a very personal choice.
If you are using a thin-skinned waxy potato, you’re able to leave the skin on.
Leaving the skin on is a good choice for your gut as it retains more fiber and other nutrients.
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
However, peeling and scoring the potato is what gets you that really crispy exterior (see No.
Parboil the Potatoes
You want to parboil the potatoes ever so slightly before roasting.
It has to be hot oil, Auntie Sophie and my Mum both agree.
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
you could do this with a spoon or a basting brush.
Carefully again, return the roasting pan to the hot oven and roast for 30 to 45 minutes.
Auntie Sophie says: Check every 20 minutes, turning and basting the potatoes each time.
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
Well, it works for me anyway!
And I would tend to agree, but maybe thats an American perspective.
Both my Uncle Richard and Auntie Sophie say: no salt.
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
You are, after all, typically enjoying these alongside your well-seasoned roast.
Bring a large pot of water to a boil.
Add halved potatoes to the boiling water; boil for 5 minutes, until just tender on the outside.
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
Drain the potatoes and return them to the pot.
Place over low heat and cook until all the remaining moisture evaporates, 1 to 2 minutes.
Meanwhile, remove the potatoes from the heat and cover with a lid.
Shake the pot, bashing the potatoes around a bit until the potatoes surfaces are rough and scuffed up.
Carefully remove the hot pan from the oven.
Arrange the potatoes, cut-side down, in the pan, being careful not to splash the hot oil.
Turn the potatoes and baste with the hot oil using a spoon or basting brush.
Remove from the oven and turn the potatoes to coat in the oil.
Sprinkle with 12 teaspoon salt, if using.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
