To me, the perfect potatoes for a roast dinner, especially for a Christmas roast, are soft and fluffy inside with a gorgeous crunchy, golden exterior. Do you agree? They must be perfectly seasoned (this mainly happens when you par boil in salty water) and finished with a delicious garlic and herb sprinkle which ignites all the senses. For Christmas potatoes, I add the zest of an orange too! I wish you could smell these potatoes through the screen, they are so incredible. I can never make enough of them, they are always the first thing to go. Here’s how.
- Peel and cut your potatoes into even sized pieces. Place them in a pot of salted water and bring to a boil. Once the outsides are tender but the insides still under-cooked, drain them through a large colander. Now shake the colander, carefully tossing the potatoes to rough up the outsides and make them look fluffy like the next image.
2. Get a large oven tray that will comfortably fit all the potatoes and fill the bottom of it with a couple of millimeters of neutral vegetable oil. Place this tray of oil into a hot oven set to 200C. Once it has heated up, carefully place the potatoes into the hot oil and use tongs to turn them all over so that they are completely coated with the hot oil. Now get them in back into the oven for an hour. Every twenty minutes, take them out and turn them over so that they can get golden brown and crispy all over.
3. While they are cooking, finely chop a few sprigs of rosemary, zest an organic orange (you don’t want the zest of a sprayed and waxed orange, make sure it is one of our organic ones) and finely grate or crush a clove of garlic. Then, when the potatoes are done to your liking, sprinkle over this fragrant mixture, the kitchen will suddenly smell even more amazing, add some flakey sea salt and enjoy!