My food hero is Jamie Oliver. I saw him roast potatoes and they just looked so delicious that I had to try his method. I have not had a “ho-hum” roast potato since I did. These are crunchy, easy and work every time. the best potatoes are from Norman at Highland Gourmet potatoes
So here’s the way to cook a “knock-out” roast potato
Buy potatoes suitable for baking , (nice floury ones) and peel enough large ones for your family – bearing in mind that each potato will yield at least three pieces if not four. Cut each in half lengthways and then cut again diagonally. The purpose is to give each piece the maximum area to crisp up. Then, par cook them by steaming for about 8 minutes with a lid on. Remove the lid, take them off the heat, and allow the steam to evaporate. Plonk the lid back on and shake the potatoes to roughen the surfaces. Toss them into a bowl, pour over a bit of olive oil, season ,and then place on a baking paper lined oven tray ( at this point I like to sprinkle over some Moroccan seasoning – just because it tastes great!) The tray is also important . A baking dish is ok but the sides stop heat from reaching the potatoes. Roast the potatoes at a medium heat for a good hour to an hour and a half. Enjoy.