Roast Potatoes Recipe
I'm a great believer in making things simple. What's stressful about making roast potatoes?
Nothing! They should be very simple and very easy. My secret is to use Knorr instead of
salt to season the potatoes, put them on a hot tray and once I've popped the potatoes
in the oven, I never move them, i just let them roast. Baste them, but never ever move
them. A roast potato should be a roast potato - crispy on the outside and soft on the inside.
And the difference compared with Knorr and salt is extraordinary!
Serves: 8 Preparation time: 15 mins
Cooking time: 30 hrs Costs: ££
Difficulty: Low
Ingredients 2kg white potatoes (I prefer Maris Piper)
1-2 Knorr Vegetable Stock Cubes 120g butter to give you 70g clarified butter
(you can also use goose fat or oil) 120g butter to give you 70g clarified butter
(you can also use goose fat or oil)
Method 1. Pre-heat your oven to 200°C, 180°C fan
oven, Gas Mark 6; put your roasting tin in the oven, so that it pre-heats as well.
2. Make your clarified butter: melt the butter in a saucepan and allow to cool. Once the
water has evaporated, skim off any solids that float to the surface. Pour the clarified
butter into a large bowl, being careful not to include any of the milk solids. This butter
can be used to cook at higher temperatures without burning.
3. Peel and cut the potatoes in half (to about the size of an egg). Place in cold water and
bring to the boil. This normally takes 10 minutes.
4. Now remove them from the pan and rinse in cold water. This leaves them just a little
par boiled, not fully cooked. 5. Dissolve one Knorr Vegetable Stock Cube
into your clarified butter. Add some of that mixture to a hot roasting tin.
6. Throw the potatoes into the tin and toss the rest of the butter in after them. Put
it all into the oven for about 30 minutes. Remember to leave the potatoes alone whilst
cooking – no need to keep checking on them!
Healthy Tip: Substitute 4-5 tablespoons of olive oil for
clarified butter.
