The Perfect Roast Spud!
What You’ll Need:
Salt and pepper
Half a cup of flour
Mixed dried herbs
Its taken me many years to perfect this method based around my grandmothers way of making them ( she used to use lard , I do not! ) the rest with a couple of little twists added is hers bless her!
OK so you need to start off, ideally with a good roasting potato , you need something a bit floury I like Maris Piper for roasting.
Peel your potatoes and any that are large cut in half , you don’t want them too small or you end up with burned crispy things.
Place your potatoes into a pan and cover them with cold water. Let stand for 30 minutes to an hour if you have the time , rinse the water out of them , this removes a lot of the starch giving you a nicer textured potato.
Refill your pan and place on the heat , bring to the boil and cook for 10 minutes. You don’t need to par boil them any longer than that , in fact to do so will result in a mushy roast potato , not good!.
Remove from heat and drain , set to one side.
Cover a shallow baking tray in tin foil and add a thin layer of oil , this can be vegetable or olive oil , I prefer vegetable for roast potatoes they come out crispier. Place your oiled tray in a hot oven at 230 degrees.
Go back to your potatoes and add them to a large sieve or colander , place over a large saucepan , give them a shake of salt and pepper, half a handful of flour and a few shakes of mixed dried herbs, cover the colander with a plate and give the potatoes a shake making sure they are all coated with the mixture well and their skins are slightly roughed up.
Remove your backing tray with the hot fat from the oven being careful not to spill any! place it on the side then with a large spoon or tons place each potato into the hot fat , be wary of spitting , make sure each potato is turned and covered in fat and quickly get them back into the oven.
Roast for 45 minutes to an hour, turning once.