Best Roast Potatoes
Best Roast Potatoes. The next day, heat the oven to 200c/180c fan/gas 6. Sprinkle with salt and roast for 30 minutes, or until starting to colour.
Boil for 15 minutes, until cooked. The yukon gold potato — which is also one of our favorites for mashing — is an obvious choice for roasting. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.
Drain on kitchen paper and season well with sea salt.
Put the potatoes into a pan and just cover with water. Cover and refrigerate for up to a day. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.
Why it made the list:
The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich. Use a large spoon to gently lower the potatoes into the hot oil on the trays, spacing them as far apart as possible. Sprinkle with salt and roast for 30 minutes, or until starting to colour.
Boil for 15 minutes, until cooked.
Take a large roasting tin and add a good splash of vegetable oil. For roasted potato strips, all you’ll need is a little olive oil, parsley, garlic, and salt & pepper. The yukon gold potato — which is also one of our favorites for mashing — is an obvious choice for roasting.
Ideally the potatoes you start with should be roughly the same size.
The next day, heat the oven to 200c/180c fan/gas 6. Keep submerged, whole, in cold water in a cold place. With smaller pieces, the crunchy surface tends to overwhelm the small amount of potato inside.
Sprinkle over the remaining 1 tsp salt and the flour.
Add a tablespoon of salt, cover with a lid, and bring to the boil. Coat bottom of shallow roasting pan with oil and preheat in oven for 5 minutes. The detailed ingredient list and directions are in the printable recipe card at the bottom of this post.
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