ROAST SPUDS

Dominic over on Belleau Kitchen (a wonderful, entertaining blog) has issued a challenge to find the perfect roastie.  Now I know that mine are not perfection but after many years of working on them, I think they are pretty good!!

My great discovery on the roast potato front is time .... they need to be roasted for far longer than any cookery book instructs, I find that the best roast potatoes I make are on days when someone turns up late for dinner!!  So my "secret" is to roast the spuds for at least 1 1/2 hours, then you get the desired crispy outside and soft, yielding center.

I use Rooster (red skinned) potatoes, peel and boil them, until nearly cooked.  Mine are usually too cooked to do the tossing about bit after they are drained (!) but if possible I give them a gentle toss.  Next I pour them carefully onto the roasting tray, pour over extra virgin olive oil* and bung in the oven at 180 C.

Cook for as long as you can stand, then enjoy your very low effort roasties.

*A spout like this is a great addition to the kitchen, and makes drizzling olive oil over the potatoes very exact, and less wasteful. (My inner Suzie Homemaker coming out again!)