Hi there and welcome to my kitchen and it’s the Klutzy Cooking and today, I’m going to show you how to make roast potatoes. I’ve got a beautiful lamb cooking over there and I need some roast potatoes to go with it and so let’s get started.
Well the first job in cooking roast potatoes is to peel the potatoes. You can use enough which I prefer to do or you can use one of the many peelers that are available in the market. I like to use a knife because I can make sure I get all the green bits off the potato, hopefully there is none. And I mostly cut any of those that might be in the potato.
Now your potato is basically divided into two main categories, waxy or floury. Now for roasting, you really want the floury varieties of which there are many depending on where you live so you need to find those ones to use for your roasting.
Now once you’ve finished peeling your potatoes, you want to give them a really good scrubbing and get off any of the dirt that might be on them and then cut them into the size you like. Some people like really big chunks, other people like them a little bit smaller and finer, it’s totally up to you, it’s a very personal decision and once you’ve cut them up into the size, place them into a sauce pan and cover them with called water, add a bit of salt and then get them on. And the whole idea here is to bring this to the boil and then boil them for probably another three to five minutes. We only want a pile of boiled potatoes. We don’t want to really fully boil them and cook them, it’s just enough to get the cooking process started.
So here’s my potatoes boiling away nicely and I’m just going to give them a little—to see how well they done—yeah the knife, that’s good, they’re really good actually. But now, it’s just going into the top so that’s probably about enough. So I’m going to take them off the boil and drain them and then we will move on to the next step.
So here are my potatoes. I drained the water off, there’s still a little bit moist but that’s okay. What I’m going to do now is I’ve got to hid on back here. I’m going to turn right down below, put the lead back on to the potatoes and just put them over this really low heat with the lead on and just basically dry them off in the sauce pan, give them a jiggle around and what that does is that it just roughs the surface up a bit so when you come to cook them in the oven, they get that really extra bit of crunch to them. You can see oil or something to grab on to.
So see, they’re starting to dry and we will leave them a little bit longer and you can also see that if you did over cook the potatoes at this stage, what you would end up would be to some potato mash, that would just break right up. A little bit more, here we go.
So they’re all wrapped up now and so I’m going to take them over and put them in the baking tray. So here is my favorite baking tray. It’s well warm with this one. So what I’m going to do now is put the potatoes into there. Drizzle some olive oil and then give them a bit of—there goes a couple flowing. Put that one back in, give them a shake around the pan. Now just spread them out a bit. Now the surface of the potatoes is really nice and rough. So they’re going to cook and crunch up really well. So you’re going to do that and just give them a bit of a salt over the top and into the oven they go. I’ve got the oven set at 220 degrees Celsius and I’m going to cook this for approximately one hour. I’ve just pulled my potatoes out and they’re about halfway through their cooking time and I’m just going to turn them all over and you can see that they’re starting to brown quite nicely but you do want to turn them over and it just helps to get them evenly cooked.
So here we go, the potatoes have been going for an hour. They’re finish, they’re beautiful, they’re golden, they’re crispy and they’re going to make a beautiful side to my roast leg of lamb. I’ve got perfectly roasted and I hope you enjoy them as much as my family does.
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