- Maris piper potatoes, washed, peeled, quartered and rinsed under running water for 3 minutes.
- Oil (enough to fill the roasting tray to a depth of just under 1cm)
- Cloves of garlic
- Fresh rosemary
- 7Liters of Water
- 70g Salt
Roast Potatoes
Ingredients
Method
Wash the potatoes thoroughly and then peel them, cut the potatoes into quarters rinsed under running water for 3 minutes.
Bring a large pan of salted water to the boil (adding 10g salt per litre of water), add the roast potato in small batches, bring back to the boil and then simmer for 14 minutes
Preheat the oven to 190C/375F/Gas Mark 5
Pour the Vegetable oil into a roasting tray (it needs to be large enough to hold all the potatoes in one layer) and place in the oven.
Once the potatoes are soft, drain them on a try lined with blue jay cloth place in the fridge for a few minuets
Give the potatoes a gentle shake to roughen the edges and drive off any remaining drops of water before putting them into the hot roasting tray and rolling them around so that they are completely coated in oil. Roast for about 50 minutes, turning every so often, then add the garlic and rosemary and cook for another 10 minutes, or until they are crisp and a lovely golden brown. Season with salt and serve.
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