Potatoes in any form are fabulous, I like them as chips, crisps, mashed, roasted, you name it, I like it. As a rule, I make roasted potatoes when I am cooking a roast dinner, but today I had some extra potatoes left over from the hotpot I made for dinner (recipe to follow) and decided to roast them on their own, with as little oil as possible, the result was these fabulous beauties. Crisp on the outside and melting inside.
Ingredients:
- 3 large potatoes (peeled)
- water for boiling
- salt to taste
- Olive oil
Method:
Chop the potatoes in half and place in a pan.
Add salt and cover water and let it come to a boil and continue to boil for about 10-15 minutes.
The potatoes at this point will be a little more than half cooked.
Cool the potatoes a little and heat the oven to 200°C (mine is a fan oven, if you are using a conventional oven then 220°C).
Cut the potatoes into 4 piece per half or keep them as if, if you prefer and pour a little oil over them (about 1 tbsp), toss the potatoes, ensure the potatoes are coated in a little oil.
Arrange the potatoes on a baking tray covered with parchment and ensure there is a gap between the pieces, i.. they are not touching each other.
Pop in the oven for about 40 minutes. Halfway through the cooking, turn the pieces so they brown evenly.
Serve hot with gravy.
I cooled this lot and put them in the freezer (in a sealed freezer bag), will come in handy the next time I make a roast dinner!
Mrs. Mack's Spice of Life! 