How To Nail Roast Potatoes November 28, 2016

by Trisha Eat

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I guarantee this is what everyone will be saying about you once you’ve cooked them these roast potatoes…

Be prepared to have people from far and wide knocking at your door saying things like “We’ve heard your roast potatoes are the crispiest and creamiest in the land?”. Don’t worry though, we’re sending our customers all these tips and tricks in their boxes to cook up as part of their normal recipes, so you won’t be the only person in the UK with this secret, you’ll have roast potato geniuses elsewhere to help.

roast potato recipe

Roast Potatoes recipe

Ingredients

  • 12 King Edward Potatoes
  • 2 tbsp Olive Oil
  • Salt

Instructions

  1. Put a pot of water on to boil with a pinch of salt. Preheat your oven to 220 degrees. Peel the potato and chop into 3cm chunks then add to the boiling water. Pour a good glug of oil onto a baking tray and pop in your oven. Tip: Heating up the baking tray and oil means your potato will be even crispier!
  2. Boil your potato for 5 mins, then drain in a colander. Give the colander a good shake to 'fluff up' your potato. Tip: By doing this, you create more surface area on the potato, so it goes crispier in the oven! Clever! Take your hot baking tray out of your oven and gently tip your potato onto it - careful not to burn yourself! Make sure your potato is in an even layer, sprinkle over some salt and pop in your oven on the top shelf for 25-30 mins.

Give it a go, before the big day

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If you want to really nail your roast potato technique before the big day, no worries – not only do we have the perfect technique for roast potatoes, our chefs also whipped up this incredible garlicky prawn and rocktet warm salad with roast potatoes. Delish! It’s even in next week’s box, so if you order by Wednesday at midnight, we’ll deliver all the ingredients for this so you can have a delicious dinner and learn how to nail christmas, all in one!

View Next Week's Boxes

 

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2 comments

Matthew Smith says:

Made my practice roast potatoes tonight. Tasted fantastic!
Thanks for a great recipe.

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