Roast Potatoes Recipe
Ingredients:
- Olive oil
- 1 kg Potatoes
Method:
- Peel the potatoes and cut into large chunks.
- Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges.
- Put a generous amount of olive oil in a roasting tin and put in a very hot oven, 220°C/425°F, until smoking.
- Carefully take the tin out of the oven and add the potatoes to the hot fat, basting them as you do so.
- Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle.
- Turn them over from time to time whilst they are cooking to make sure they colour on all sides.
Serves 4-6
Tip: Always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.