|
|
|
 |
|
|
Proper Roast Potatoes
Crispy Outside, Fluffy Inside! |
 |
|
4 1/2 lbs. (2kg) Floury Potatoes (Diseree, King Edwards)
Boiling water (to cover)
4 1/2oz. (125g) Vegetable oil or fat from the Roast
|
Preheat the oven to 425F/220C/Gas 7.
Peel the potatoes and cut them up into 3-4cm sized pieces. Place in the boiling water. Bring back up to the boil and cook for 10 minutes.
Meanwhile put a good splash of vegetable oil or 2oz. (50-60g) meat drippings in a large roasting tin and place in the oven.
Drain the potatoes. Put them back in the (now empty) pan. Put the lid on and give them a good shake. This gets the outsides of the potatoes all fluffy and gives them that crispness when done.
Take the roasting tin out of the oven and put it on a medium heat on the hob. Place the potatoes in the oil. Baste them well, then put them in the oven for about 1 hour.
You can baste them again during the cooking time, if you remember.
Serve with the roast meat and some other vegetables for a traditional British Sunday Lunch! They are, of course, a must to go with the Christmas Roast Turkey!
Click on Helen's British Cooking Site for more great recipes!
|
 |
Preparation Time: |
Serves: 8 |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Helen Watson
United Kingdom |
|
|
|
|
| This recipe has been viewed 17706 times. |
|
|
|
