Roast Potatoes

Crispy roasted potatoes are a 'must-have' when you are doing a 'Full English' - roast beef with Yorkshire puddings and all the trimmings!

Roast Potatoes Recipe

INGREDIENTS:

White or red potatoes (You will generally need about two medium potatoes per person)

1/2 cup cooking oil or drippings from roast beef

salt and pepper to taste

METHOD:

Peel the potatoes, cut into 2" (5 cm) chunks and place in a large saucepan with cold water to cover and salt.

Pour oil or drippings from roast beef into a shallow metal baking pan and place in the oven on the top level (above the roast beef)

Oven temperature 325°F or 160°C.

Bring the potatoes to a boil and simmer for about ten minutes until the outer surface has cooked and softened.

Be careful not to over-cook!

Drain off the water and reserve for making gravy.

Shake the pan vigorously to roughen up the surface of the potatoes.

Tip the potatoes into the hot fat in the baking pan and baste.

Return to the oven and bake for about an hour, turning once or twice and basting to ensure even browning.

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