Sunday, October 13, 2013

Roast Potatoes

By special request of my daughter, so she can look up how to cook roast potatoes when she's older.
Here is my method for super-crunchy roast potatoes.

  • Floury potatoes
  • Fine Cornmeal - the yellow stuff you use to make polenta, NOT white cornflour!
  • Salt, to taste.
  • Fat: saturated heat-stable stuff like lard, dripping, goose fat work best. Or look for a heat-stable vegetable oil.
Scrub the potatoes and peel off any scabby bits, sprouty eyes and any other dodgy looking bits. Cut into large roast-potato-sized chunks.
Pop the potatoes into a saucepan, cover with water, and put on a high heat.
Bring to the boil and boil for a couple of minutes to soften the outsides a little.
Drain the potatoes, and return them to the pan.
Sprinkle a little salt and a couple of tablespoons of cornmeal over the potatoes in the pan. Put on the lid and shake vigourously to bash the edges of the potatoes and coat them in cornmeal.
Put a couple of tablespoons of fat into a roasting tin and pop in the oven (which should be on around 190-220C already roasting your chicken). When the fat has melted, take the tin out of the oven and pop in the potatoes. Turn the potatoes over a few times and spoon over the melted fat to coat them all over.
Pop the tin into the oven to roast for about half an hour or so, looking in to see how the potatoes are going and spoon the fat over them again about halfway through.
They are done when they are golden and roasted looking all over.
Serve with roast chicken, skirlie and vegetables.