How to make roast potatoes
My top tip for the perfect roast potatoes is to let the potatoes steam dry for a few minutes before adding them to the oily roasting dish. I also make sure to use really good quality extra virgin olive oil to give it the best flavour possible. It is vital that you preheat the oil before adding the potatoes so that they help creating a crispy skin. During Christmas time you could replace oil with goose fat.
- 1000 g Maris piper potatoes or roasting potatoes, peeled and halved
- 2 twigs rosemary
- 750 g water
- 100 g olive oil
- 1 tsp salt
- To boil the potatoes, place the potatoes in the Varoma and decorate with the rosemary. Fill the water in the mixing bowl. Put the Varoma in place and cook 20 Min. / Varoma / Speed 2.
- Meanwhile, preheat the oven to 220C / 200C Fan / Gas Mark 8. Pour the oil in a roasting dish and heat in the oven.
- When the potatoes are boiled, remove from the mixing bowl and leave for a few minutes to allow the steam to escape slightly. Then shake the Varoma a little so that the potatoes become a little more rough. Place the potatoes in the preheated dish with oil and coat the potatoes in the oil. Sprinkle over the salt and bake for 1 hour, turning the potatoes every 15 minutes until they are deep golden brown and fluffy inside.
Remove and serve straight away.
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