Roast potatoes 2
This recipe for roast potatoes is my personal favourite as I like them to be as crispy as possible.
- 1kg King Edward or Maris Piper potatoes, peeled and cut to an appropriate size, Try to cut so that there are no rounded sides
- Beef dripping to a depth of 5 mm, see below
- Either: Soak the potatoes in a pan of cold water for 15 minutes, changing the water every 5 minute OR put the potatoes in a saucepan and run the cold tap over them for 5 minutes.
- In a pan of fresh cold water, bring the potatoes to the boil and cook until they are fully cooked and just as they are about to fall apart.
- Carefully transfer the potatoes (one by one) to a colander.
- Leave until any steam has disappeared.
- Meanwhile, add plenty of dripping to a roasting tin - you want a depth of about 5mm when melted, and sprinkle in some salt.
- Place the tin in the oven and preheat 250° C (475° F - gas 9), [fan oven 230° C].
- Once the oven has heated, quickly and gently transfer the potatoes to the pan and turn them over so that they are coated in dripping.
- Return the tin to the oven and reduce the oven temperature to 180° C (350° F - gas 4), [fan oven 160° C].
- Roast for about 1 hour - 1 hour 20 minutes, turning the potatoes every 20 minutes.
- The cooking times can vary, but the potatoes will be ready when they are crisp and golden all over.
- Remove from the oven and serve.
You need to get to know your own oven as far as a cooking times are concerned. I suggest you do a couple of trial runs to start with.
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