Directions: |
Directions:METHOD
1. Put a roasting tin, big enough to take all of the potatoes in a single layer, in the oven and heat the oven to 200ºC/fan 180ºC.
2. Peel the potatoes and cut each into 4 even sized pieces if they are medium sized, 2-3 pieces if they are smaller. Place the potatoes into a large saucepan and fill with enough cold water to just cover them.
3. Add salt, wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat and simmer vigorously, uncovered, for 2 mins.
4. Meanwhile put fat/oil into the hot roasting tin and heat in the oven for a few mins, so that it is really hot.
5. Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outside of the potatoes.
6. Sprinkle over 2 tsps of flour and give another shake or two so that they are evenly and thinly coated.
7. Carefully put the potatoes into the hot fat - they will spit and sizzle as they go in - then turn and roll them so that they are coated all over.
8. Spread them out in a single layer, making sure they have plenty of room.
9. Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
10. Roast for another 15 mins, then turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes for them to get really golden brown and crisp. The colouring will be uneven, but that is what you want.
11. Scatter with sea salt and serve immediately. |
This recipe for Ultimate Roast Potatoes is from