roasties

A good ‘roastie’ is a very important addition to the Christmas dinner – it’s not the same without them! So if you’re watching the calories, the lower-fat method might be for you.

The humble potato has so many variations; all of them delicious.

There are two ways to roast potatoes, the high-fat way and the low-fat way, and both are equally good. Again King Edwards, Maris Piper are the best, but Kerrs Pink or any dry, floury potato will work too.

You will need:

Enough potatoes for all the family, plus a few extra (make sure all the potatoes are roughly equal in size).

Rapeseed oil.
Or goose/duck fat.

Salt & Pepper

Method:
◾Peel all the potatoes, and chop into large chunks.
◾Using a colander, wash the potatoes (after peeling) until the water runs clear, to wash away the starch.
◾If you are using the low-fat method, dry well with a clean tea-towel first.
◾Pre-heat the oven to 200C.

The Low-Fat Method:

1.Time to get your hands messy. Place some oil in your hands and rub onto the individual potatoes; just enough to coat them.

2.Place the potatoes on a lined (with parchment is best) roasting tray, not too close together.

3.Dust the potatoes with a little salt & pepper, and toss them around to coat evenly.

4.Place into the hot oven for 1 ¼ hr approx. for medium sized potatoes.

5.Remove the roasting tray every 15mins approx. and toss the potatoes so that they will brown evenly.

The High-Fat Method:

1.Place your potatoes into a large saucepan & cover with lightly-salted water.

2.Bring to the boil, and reduce to a low simmer for approx. 10mins.

3.Drain well, place a clean, folded-up tea-towel on top of the potatoes and cover with the lid. Place back on the hob for 5mins (the heat is off).

4.While the potatoes are steaming, heat some oil/butter (or a mix of the two), with some salt & pepper in a roasting tray on the hob, over a medium heat. Use 15ml (1 tblsp) /25g (1oz) fat for each 450g (1lb) of potatoes

5.Remove the tea-towel, hold the lid of the saucepan and shake the potatoes well.

6.Turn out the potatoes into the hot oil, and toss well. The roughened, fluffy outers will crisp up nicely in the hot oil.

7.Place into the oven for approx 1hr or until tender and a sharp knife passes easily through them.

8.Remove the roasting tray from the oven every 10mins and toss the potatoes to ensure that they brown evenly.

Suggestions:

If you wanted to you could add some flavours to your potatoes. Add these ingredients to the oil before you put in the potatoes, to allow the flavours to infuse:

– Garlic (be careful not to burn the garlic as it will turn bitter)

– Thyme

– Rosemary

– Saffron (crush in a mortar & pestle first; approx 1teasp is enough)

– Marjoram

TOP TIP:
For extra crispy roast potatoes, you could score the outside of the potato with a fork after par boiling before placing in the hot oil