Who can resist crispy, golden roast potatoes – crunchy on the outside and soft and melting on the inside? Follow this recipe for perfect results!
Roast Potatoes
6
55
MINS
MINS
Metric
Imperial
INGREDIENTS
| 125g | Trex |
| 1.5kg | Potatoes, peeled and cut into large, even sized chunks |
| 1 tsp | Salt |
Method
Preheat the oven to 220°C/fan oven 200°C/ Gas Mark 7.
Put the potatoes into a large saucepan and cover with boiling water. Add the salt, then simmer for 10 minutes. Drain really well through a colander, then return them to the saucepan. Put the lid on the pan and shake it vigorously to roughen the surface of the potatoes – this helps to give them a really crispy finish.
Put the Trex into a large, solid roasting tin and heat in the oven until very hot. Remove from the oven and place on a medium heat on the hob. Now add the potatoes, spooning the hot fat over each one.
Return the potatoes to the oven and roast for 50-55 minutes, basting them halfway through the cooking time, so that they are golden brown and crispy.
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