I thought I would share my method of roasting potatoes – results in a yummy crunchy outside and soft fluffy inside in no time at all. You can also do Kumera or Sweet Potato this way and it takes even less time.
I have not included quantities as it depends if you need 2 or 10 potatoes or have a small or large roasting dish!
Agria or other suitable Roasting Potato
(Optional) Cumin Seeds or Rosemary
Pre heat the oven to 220C, peel potatoes and cut to desired size (I usually make them approx. 2 inches round) usually in half or thirds for a medium to large potato.
In a large pot cover potatoes with water and set to boil – once boiling leave for approx. 8-10 minutes or until the potato just starts to cook – you can usually see that the outside layer of the potato changes colour from the rest and this is the time to take it off the heat.
Drain potatoes – you can return to the pot if you wish and some people try and rough up the potato a bit but I do not usually bother.
Add a few Tablespoons of flour to the pot and put the lid back on the potatoes and holding lid firmly shake pot to cover potatoes fully in flour. This is also the time to add the cumin seeds with the flour if you like – adds a lovely flavour, 1 tsp is plenty.
Set potatoes aside while you add oil to the roasting dish – just enough so that once melted it will cover the entire base of the dish and heat this in the oven for a few minutes until hot. Remove from the oven and add a few knobs of butter and pop back into the oven for only a minute, just until butter melted but not brown.
Then add the potatoes – using tongs as they are hot!
Put roasting dish in the oven for 10 minutes, then turn potatoes, cook for a further 10 minutes, turn again if desired and cook again for up to 10 minutes – checking occasionally. Remove from oven once desired colour is achieved, a lovely golden brown, on all sides of the potato. Lightly dust with salt and serve!
You can if needed add a little more butter during cooking process if you think the pan dry or the potatoes have absorbed the liquid – but not too much otherwise they will be soggy and not crispy once done.
This goes lovely with my amazing Roast Leg of Lamb that I will one day share with you all!
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Have a great day!