You Will Need
- 8 large floury potatoes
- 100 ml vegetable or olive oil
- salt and pepper
- 1 large saucepan
- 1 large roasting tin
- 1 peeler
- 1 fork
Prepare the potatoes
First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.
Once you have peeled all of the potatoes cut them into egg-sized pieces.
Boil the potatoes
Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.
Drain the water
Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.
Prepare the roasting tin
Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.
Heat the oven
Set the oven to 250ºC or gas mark 7 and begin to heat the oil.
Scratch the potatoes
Once cooled, scratch the surface of the potatoes with a fork.
Add the potatoes
When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.
Leave the potatoes to cook
Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.
Check the potatoes
After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.
Drain well and serve up
Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!
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