Roast potatoes
Average rating:
King Edward potatoes make excellent light and fluffy roast potatoes. Fluff up the edges and roast them in hot, sizzling oil for crispy edges
Ingredients
- 1.8kg (4lb) King Edward potatoes, peeled and cut into large, even-sized pieces
- 250ml (9fl oz) olive oil
- Salt
Method
- Preheat oven to 200°C/400°F/gas 6. Place potatoes in a large pan and just cover with water. Put on the lid and bring to the boil, then simmer for 5 mins. Drain and shake in a colander to fluff up the edges.
- Pour the oil into a large roasting tin and heat on the hob. Carefully arrange the potatoes in one layer in the tin ? the oil should be so hot it sizzles when the potatoes go in. Turn them so they're evenly coated in oil and roast for 40 mins, turning halfway through cooking.
- Drain off the oil and season with salt. Cook for a further 5 mins.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Vegetable recipes -
Lemon and garlic roast potatoes -
Christmas vegetable recipes -
Lemon & thyme roast potatoes -
Potato recipes -
Pot roasted chicken with bay potatoes -
Vegetarian recipes -
Christmas roast potatoes -
Roast dinner recipes -
Brussels sprouts with glazed shallots -
Honey and mustard roast parsnips -
Roast parsnips with Parmesan
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
