These are for every type of roast, and as a side for any substantial meal. This made enough for 3-4 people, although it was eaten by 2 as we were very hungry.
Ingredients
- 4 medium floury white potatoes (maris piper for example)
- 2 tbsp vegetable oil
- 1 tbsp plain flour
Method
Pour the vegetable oil in an ovenproof dish, and place it in the oven on a very high heat. I put my oven pretty much to maximum.
Peel, and then chop the potatoes into roughly equal-sized pieces. About 3-5 pieces per potato, depending on the size.
Place the chopped potatoes into boiling water, and cook for about 6 minutes.
The potatoes are ready to come out when a fork scratched along the surface leaves a mark. You do not want them fully cooked through otherwise they will absorb all the oil in the pan and be dense rather than fluffy inside.
Drain them, and put them back in the hot pan for a couple of minutes to dry them out a little bit.
Sprinkle over the flour, and then vigorously shake the pan back and forth to rough up the surface of the potatoes.
Very carefully put them into the pan with the hot oil, and then turn them over a couple of times so that the surfaces are coated. They should sizzle when they hit the oil.
Put the pan back into the hot oven for around 40-50 minutes, turning them over once or twice. You might need to use an implement to unstick them from the pan, do this carefully so that they don’t break down. They’re ready when they start turning brown at the edges. I think I should have left these in a few minutes longer to be honest, but the rest of the meal was ready. The world is an imperfect place.
This time I served them with roast parsnips, carrots, some pork loin steaks and gravy. It went well with a nice bottle of ale.
