The Perfect Roast Potato

In my recipe for creamy mustard mash I talked of my love of the spud so I won’t go on about it too much here, only to say that I LOVE POTATOES!!!!! ‘Tis the season to be jolly and roasted potatoes with garlic and rosemary certainly make me happy. There are so many different recipes for roasting potatoes but I think why mess with something so perfect, leave it be. I simply add some garlic and rosemary and I use some sunflower oil for roasting and that’s it. No need for semolina or flour or anything else.

In order to create the perfect roastie though you must use the perfect potato. I love the maris piper. It crisps up perfectly on the outside and offers a creamy texture with a sweet flavour inside.

There are one or two tricks to helping your spud roast well.

  1. This is a tip I picked up from Nigella Lawson’s Christmas show a few years back and it makes so much sense. You should always try to cut the potato so that you have as many flat surfaces as possible. A flat surface will roast better than a round one. A large potato will give you three pieces, one of which will have two flat surfaces. See the pic below:IMG_1624
  2. Always par-boil the potatoes for about 10 -15 mins so that they are fluffly on the outside but still not cooked through. This way they’ll crispen up in the oven and hold their shape too.

What you’ll need: (serves 6-8)

  • 1kg of Maris Piper Potatoes, peeled, washed and cut to size
  • 3 to 4 stalks of rosemary
  • 6 cloves of garlic
  • salt and pepper to season
  • 4 tablespoons of sunflower oil

Method:

  1. Pre heat the oven to 220°C
  2. Add the oil to a baking tray and place in the oven.
  3. Add the potatoes and garlic to a pot, cover with water and par boil for about 10 mins, just until the outsides start to fluffen up.
  4. Remove the oven tray and if you have a gas stove you can place it on one of the rings to keep the oil hot. Carefully, spoon out the spuds onto the tray. When the tray is full use and oven glove to tilt the tray so that the oil falls into one corner. Carefully spoon the oil over the spuds.
  5. Return to the oven, season with a little salt and pepper, add the rosemary and cook for about 50 mins. During this time turn the potatoes and remove the garlic once it starts to brown, you don’t want it to burn, you want to be able to enjoy it.

IMG_1640

When the potatoes have browned to your liking remove from the oven place them in your favourite dish and leave it on the table for serving along with your favourite vegan gravy.

Prep Time: 10 mins, Cooking time 50mins

IMG_1648

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

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