Roast potatoes. Occasionally toss the potatoes while they roast. Remove potatoes from oven and add some truffle salt and pepper. According to Sonny, the magic is all in adding the baking soda.
Waxy potatoes are good for salads and such, but for a crisp roast potato, look for starchy varieties or versatile allrounders, such as Sebago (used in those crunchy rosemary roast potatoes below), Coliban and King Edward and Desiree. Peel the potatoes, cutting any larger ones so they're all an even-size - twice the size of a squash ball is about right. Wash and peel the potatoes and cut into quarters.
Prepare your cooking tool and we will cooking now, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, roast potatoes. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Roast potatoes is one of the most favored of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Roast potatoes is something that I've loved my whole life.
Occasionally toss the potatoes while they roast. Remove potatoes from oven and add some truffle salt and pepper. According to Sonny, the magic is all in adding the baking soda.
To get started with this recipe, we have to first prepare a few components. You can have roast potatoes using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roast potatoes:
- Prepare of Potatoes (I use Maris Piper or King Edward).
- Make ready of Olive Oil.
- Get of Salt.
- Prepare of Optional.
- Make ready of Garlic.
- Take of Rosemary.
Put them in a bowl under running water to wash the starch off. Cover the potatoes with water in a large saucepan then add the garlic and rosemary, if using, and bring to the boil. Drain your potatoes well and put them in a bowl. Then remove the potatoes from the fat and place in a bowl to cool.
Steps to make Roast potatoes:
- Peel the potatoes and cut to to shape. Add to a pain of boiling water and cook on a high heat for 20mins or until softened..
- Drain the potatoes in a colander and start to shake. The potatoes will start to break down around the edges which is exactly what you want to make them fluffy! If possible, shake them outside as the cold air makes them even crispier (don’t ask me how!).
- Whilst draining/shaking the potatoes, add a generous amount of oil to a roasting tin and place in the oven to heat up for 2 mins. Remove the tin from the oven and add he potatoes - they will sizzle abit. Turn them all in the oil to ensure they are evenly coated. This will give them a lovely colour and crispy outside..
- Place in the oven at 180c. After 20 mins remove and turn over. Return to the oven for another 15 mins or until cooked. Season with seal salt and serve..
- Optional - season with garlic and rosemary for extra flavour..
Cover and refrigerate for up to a day. Cool and cover the fat too. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Peel the potatoes, chop into large chunks and place in a large saucepan of cold salted water.
So that is going to wrap this up for this special food roast potatoes recipe. Thank you very much for reading. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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