The perfect roast potatoes should be glistening and golden on the outside and soft and floury on the inside. The humble potato is a very versatile vegetable and the tuber can be cooked in numerous ways. Many cooks think that roasting potatoes is as easy as falling off of a log but there are very few people who know how to make the perfect roast potatoes. The plant has numerous varieties and it is important to buy a potato that is suitable for roasting. Good roasting potatoes include the King Edward, Wilja and Maris Peer. Now, let’s get ready to roast.
Preheat the oven to 190 degrees centigrade or gas mark 5
Take a large saucepan and place it to one side. Use a potato peeler or a vegetable knife to peel the vegetables. Ensure that all of the potato peel is removed and cut away any blemishes. Put the spuds into the pan and cover them with cold water. Lightly salt the water and put the pan on the hob. Bring the water to the boil and then turn the heat down. Let the potatoes simmer until the flesh of the potato is semi-soft, this usually means cooking the tubers for around ten minutes. When the potatoes are parboiled drain the water away and let them stand in the hot saucepan for a couple of minutes. During the standing time give the pan a gentle shake. The perfect roasties should be crispy and golden on the outside, when the parboiled vegetables are shaken they develop a rough surface which absorbs the fat and crisps each and every potato. Oven temperature reaching 190 degrees, it’s time to add the fat.
Put the hot parboiled potatoes into the scorching hot roasting tin. Put some beef dripping on top of the spuds and lightly season them. Some people find that dripping makes the roast potatoes taste too rich, if that is the case roast the potatoes in olive oil. Slide the roasting pan into the hot oven and close the door. After fifteen minutes remove the roasting potatoes from the hot oven and baste them with the beef dripping. After thirty minutes the roasters should be turning golden brown on the outside.
It is important to baste the potatoes as they roast so that they absorb the full flavor of the beef dripping. As they roast on the hot oven the vegetables will turn golden brown and they will develop crunchy crusts. Remove the pan full of golden roasted potatoes from the oven and place them into a serving dish. Serve the hot roasters with thick slices of roast beef and freshly cooked vegetables.