Roast Potatoes

Ingredients:

  • 500 gm Maris Piper potatoes
  • 2 tbsp butter
  • 2 tbsp Olive oil
  • Salt to taste
  • Ground black pepper to taste

Recipe:

  • Preheat the oven to 180°C/350°F/gas 4.
  • Peel the potatoes, keeping them whole, and ideally all about the same size (8 cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.
  • For rost potato, boil whole maris piper and for 15 min. Drain them and let excess water drip off. Once well drained, put them in oiled tray, season salt and pepper and more oil, toss them well. (Optional- whole garlic cloves about 5/6)
  • Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
  • Place the butter and 1 tablespoon of oil in your large roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out with little gaps between them. Drizzle potatoes with the remaining olive oil.
  • Turn all potatoes around after 20 minutes. After another 20 minutes or so gently press each potato down and turn them around for them to absorb most of the butter and oil.
  • Add 4 to 5 wole garlic withthe shell.
  • Roast for 45 minutes or so, or until the potatoes are crisp and golden all over.