If you get your roast potatoes right your family and friends will love you forever. You may be spending a whole lot more time in the kitchen, but the satisfied sounds that come out of their mouths will make it all worth while. this is from Nigella Lawson, my all time favorite woman chef.
Roasting potatoes, Woolies potatoes will say “for roasting” on the bag and in the supermarkets generally the medium size potatoes.
Oil, not olive oil, it smokes at a lower temperature.
Preheat the oven to 220 Celsius and place a rosting tray with the oil in the oven to preheat. (It’s vital to have the oil hot before you put the potatoes in)
Peel the potatoes and cut into equal size pieces.
Boil potatoes for about 10 minutes or until the edges are soft and fluffy.
Drain them in a colander and then give the colander a good shake to break up the edges of the potatoes, this is what gives them those crispy edges while being soft and fluffy inside.
Place the potatoes into the hot oil with a long spoon to avoid hot splatter and turn each one to get it coated with the oil. Place on a high shelf in the oven and do not disturb them for about 40 minutes or until golden brown.
Serve with a good pinch of salt immediately. Try the perfect roast chicken recipe.