Make the best roast spuds

Central and North Burnett Times - - EASY EATING - with Mag­gie Cooper Con­tact Mag­gie at mag­gies.col­umn@big­pond.com

IS THERE any­thing bet­ter than a golden brown, crispy roast potato? My mum made the best roast spuds, usu­ally cooked with the Sun­day roast lamb in lash­ings of drip­ping; not the health­i­est of side dishes, but oh so good.

Fast-for­ward a few decades. We know now that sat­u­rated an­i­mal fat is some­thing best eaten in very small quan­ti­ties. But there’s no need to forgo the de­lights of the crispy potato.

First, make sure you use a floury potato for the roast. Coliban, se­bago, Dutch cream, de­siree or pon­ti­acs are the best choice. Then par­boil them; this en­sures the in­te­rior is prop­erly cooked through and re­mains fluffy.

If you keep the skin on the spuds you will get ex­tra di­etary fi­bre, al­ways a good idea.

Crispy roast pota­toes

Serves 6

IN­GRE­DI­ENTS: ◗ 6-8 floury pota­toes ◗ ½ cup olive oil ◗ gar­lic cloves or diced Span­ish onion (op­tional) ◗ leaves from 3-4 fresh rose­mary or sage sprigs ◗ sea salt, to taste

METHOD: Wash dirty pota­toes, scrub­bing with a brush or scourer if nec­es­sary; leave skins on. De­pend­ing on the size, halve or cut into large chunks, about the size of a golf ball.

Place in a saucepan and cover with cold wa­ter; put a lid on the pan and bring to the boil. Re­duce heat to a sim­mer and cook for 15 min­utes. Drain, turn heat off and re­turn pan to the hot­plate to dry pota­toes out for a few min­utes.

While pota­toes are sim­mer­ing, pre­heat oven to 220°C. Pour half the oil into a bak­ing dish and place in hot oven. Heat for five min­utes then re­move.

Place pota­toes in hot oil, turn­ing with tongs to coat. Add gar­lic cloves or diced onion, if us­ing. Cook for 30 min­utes at 220°C.

Turn pota­toes and driz­zle with re­main­ing oil; re­turn to oven and cook for a fur­ther 15 min­utes. Turn pota­toes again and sprin­kle with rose­mary and sea salt and cook for a fur­ther 10 min­utes or un­til golden brown and crunchy.

Serve im­me­di­ately.

PHOTO: 123RF

◗ Make roast pota­toes a health­ier choice by fol­low­ing a few tips.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.