BEST-EVER ROASTIES

PREP TIME: 20 minutes COOKING TIME: 1 hour

Serves two

INGREDIENTS

2-3 medium potatoes, depending on appetite

2 tbsp oil Flaky salt, to finish

METHOD

hPeel the potatoes. Put

the first one in front of you and cut off the bump

at each end (do not discard), then slice the

central, cylindrical section into 2cm discs.

Repeat with the remaining potato(es). Put the discs in a pan and

add the offcut bumps, roughly chopped. Pour in water to cover, add salt, bring to the boil and

simmer very gently, covered, for seven to 10 minutes, until just tender. hUse a slotted spoon to

remove the discs to a colander to drain. Scoop

the offcuts into a small bowl – they should be soft

and crumbly – do not discard the cooking water.

Mash the offcuts with a fork until smooth. Splash in one to two tablespoons of the cooking water and work until sticky, like

wallpaper paste. hLine a small rimmed baking tray or sheet with

parchment paper and oil it liberally. Use a brush or small spatula to coat the

top of the potato discs thickly with the paste (a messy operation, but this

is how you create the delicious crust) and place,

paste-side down, on the oiled paper. Smear more potato paste on top, then

refrigerate, uncovered, until ready to cook. This can be done a day ahead.

To roast the potatoes, season them with salt and roast at 200C/180C fan/

Gas 6 for 35 minutes, until beginning to turn golden. Turn carefully –

trying to keep the crust intact – and roast for 10-15

minutes more. When golden and crisp all over,

they can be served, or kept hot. Serve sprinkled

with flaky salt.