Roast Any Potato to Perfection With This Method
All Roast potato recipes share the same problem, they all use only one variety of potato. But theres over 5000 different varieties in the world!
So how can one recipe cover them all? For situations like this, we need methods instead of recipes.
Roast Any Potato to Perfection With This Method
Learn how to roast any variety of potato perfectly with this method. It doesn’t matter if you have a Yukon Gold, Maris Piper, Russet, Coliban, Agata or any of the 5000 other varieties….. This method will work.
Ingredients
- Any type of potato
- Enough cold water to cover in a saucepan
- A good pinch of salt
- Enough oil to cover (Approx 75ml for 1kg potatoes)
Instructions
- Peel and cut potatoes into even sizes
- Place into a saucepan and cover in cold salted water.
- Bring the pan to a boil, then reduce to a medium simmer (just so the water isn’t boiling hard)
- Cook until just soft, but still with a little resistance in the centre when pierced with a knife.
- Drain, place back into the saucepan, with the lid on and leave them to sit for at least 10 minutes. But this could be up to 2 hours, even more in reality.
- Preheat your tray in the oven for 10 minutes.
- After the potatoes have had at least 10 minutes steaming in the pan, cover them in oil and a little salt and vigorously shake the pan to get them evenly coated in oil and seasoning, this also ruffles the surface of the potato (which makes a better roastie)
- Place them onto the hot tray, they should sizzle straight away.
- And roast them at 180c / 355f for 20 minutes, then flip them and continue to roast and flip every 15-20 minutes until you are happy with the colour.