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Classic Roast Potatoes Recipe
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Ingredients
To make classic roast potatoes you will need:
12 medium sized potatoes
dripping or vegetable oil or goose fat
115g /4 oz plain flour
1 teaspoon salt
1 teaspoon ground black pepper
half teaspoon fresh thyme leaves, optional
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Instructions
1. Peel potatoes and cut them lengthways so as to leave the largest possible surface area for roasting.
2. Start them off in cold salty water and boil for 10 mins.
3. Drain and store in the fridge until ready to roast on Christmas Day.
• These can be peeled and par boiled on Christmas Eve. Leave them out of water somewhere cool. They’ll be quicker to cook and crisper on Christmas Day.
• For roasting buy a flowery potato, King Edward are ideal.
4. Pre-heat a roasting tray with half an inch deep of dripping or vegetable oil in a 200ºC/400ºF/Gas mark 6 oven.
5. Peel and cut the potatoes lengthways down the narrow side so you have a large flat surface, place the potatoes in cold salted water, bring to the boil and cook for 10 minutes. Drain and return to the heat to dry.
6. Combine 115g /4oz plain flour with the salt and ground black pepper and thyme leaves, if using.
7. Place the potatoes in a colander and toss them in a handful of seasoned flour. Toss the potatoes quite vigorously so the edges start to break up slightly. Place the potatoes carefully flat side down in the hot dripping or oil and baste the tops with the dripping or oil. Position in the oven and cook for 20 minutes before turning the potatoes over. Cook for a further 20 minutes, then pour off the majority of the fat. Cook for a further 20 minutes.
Classic Roast potatoes are lovely with Christmas dinner or any sunday roast.
If you have limited space in your oven on Christmas day, why not try out my quick and easy roast potatoes in the Christmas Recipes secion.
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