When making roasties, the most important thing is to par-boil them (after peeling and chopping) for 5 minutes, drain, then give them a really good shake in the pan to rough them up. All the scruffy edges are the bits that catch the oil and turn crispy, so it really is the best way to get crispy roasties.
I just cook mine in olive oil- no goose fat or dripping. I don't think it's necessary. Just make sure the oil is hot when you put the potatoes on the oven tray (heat 2 tbsp olive oil on the tray whilst the potatoes are boiling). Sprinkle with sea salt and pepper, some chopped fresh rosemary, add two whole garlic cloves and put in the oven for 45 minutes, turning halfway through. I could eat them everyday!
Humble beginnings..
We learnt to par-boil them from Heston. He also suggests chilling them for a while in the fridge before the fluffing, but yours look perfect as they are. Yum. Although I notice an unpeeled garlic clove in there too? Is that another secret technique?
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ReplyDeleteMust try that next time!
ReplyDeleteI dont bother peeling the garlic cloves as they still impart a nice flavour on the potatoes,and it saves a bit of faff. If you love garlic, they are nice squeezed out of the skins and eaten once roasted. Nigel Slater recommends making a roast garlic puree this way, and using as a spread on toast or bruschetta.
Oooh! Sounds good. I love my garlic :-)
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