Roast potatoes! Who does not love them? Just imagine those sumptuous golden, crispy goodies, and your mouth starts watering. And now, imagine your roast potatoes a bit more golden, a bit crispier. Wow! But how to do that? Here is a fail-safe recipe, just for that.
For this, you will need six large potatoes, neatly quartered and peeled. Eight table spoons of olive or vegetable oil. And you will require Goose fat or duck fat or any low fat for the roasting process; and a pinch of salt for taste.
That’s it. Now for the preparation, put the potatoes in a big saucepan and pour cold water on them. Bring the water to boil and then boil for 5 minutes keeping the pan uncovered. While you are boiling the sweet potatoes, switch the oven to 220 degrees C or 425 degrees F or gas mark “7” and pour the fat or oil in a large roasting pot towards the top of the oven in order to heat well.
Drain the potatoes well, but set aside the water for soup. Put them back to the pan and shake briskly to soften up the edges, else you can scrape them with a fork. Now, Take the pot from the oven and place the potatoes. Turn them rapidly in the oil, and then cook them at the top of the oven for 50-60 minutes. You can turn them once halfway through cooking. Cook until they are crisp and golden on the outside and nice and soft in the centre. Drain the excess liquid and sprinkle salt on them. They are ready to be served.
This dish takes 1 hour 15 minutes of cooking time with about 10 minutes of preparation time. And is enough to serve 4.
This easy to prepare and foolproof dish makes an excellent party item, as well as nice dinner dish for you family.