Kilpheder Roast Spuds

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Preparation Time: 5 minutes
Cooking time: 60 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 2488 times

Ingredients:

Metric Imperial

4 Large potatoes per person

A few glugs of Sunflower oil

A simple way to cook good roast potatoes

Posted by: skilly major on 06 December 2007

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Cooking Steps:

The most important thing about cooking good roast spuds is the temperature of the oil. Sunflower oil is pretty good, and cheap. Goose, or most animal fat is better as but not always to hand. Also not the healthiest option, but it's the taste that counts.

The other important aspect to think about is a lot of people put their spuds in with the meat they are roasting. This will flavour them but will potentially make them soggy and you will lose the juices for basting so best avoided.

Firstly peel the potatoes ( although skins on is good too but may hinder the crispyness), cut long ways into quarters and boil them, with a pinch of Malden sea Salt, for about 10 mins. Depending upon the variety of potato you may find they go a bit fluffy on the outside. This isn't bad as the fluff will aid the crispyness.

Preheat the oven to about 180 - 200. Add the oil to a big roasting tray in the oven and place in the oven. Enough to cover the base of the tray plus a bit more is about right. When that is up to temperature take out and add the drained spuds. If they fizz and crackle a bit the heat is spot on. Ensure they are evenly coated in oil and return to the oven.

If you are roasting a joint at the same time ensure that the spuds are at the top of the oven in the hottest part.

Now leave for half an hour. Do check them from time to time as every oven seems to cook differently but please try and avoid interfering with them if you can. Turn them after half an hour.

The final thing is that they will start going soft as soon as they are removed from the oven so the closer they can be served straight from the heat the better. So remember if you are resting your meat before carving the spuds will need to still be cooking right up to the point of service so a bit of planning is needed. Good luck.