Tuesday, 31 May 2011

Roast Potatoes

This may be very obvious, but I’m going to say it anyway. The quality of the ingredients makes all the difference. So if you’re going to make roast potatoes, or any other food, use fresh good quality ingredients. There, I said it.

Early summer is a brilliant time for eating roast potatoes, as the new potatoes from the early varieties are appearing. I bought some baby new Jersey Royals this weekend, and I couldn’t wait to cook them and bite into their creamy tasty flesh. I baked them in the oven with some butter, salt & pepper and some fresh herbs, and had them with a salad. 

Amount of potatoes according to how many people will be eating
A knob of butter
A generous sprinkling of freshly ground sea salt and black pepper
A generous sprinkling of chopped fresh herbs (can be dill, thyme, parsley, sage, or any other hers that you like / have at hand)

Pre-heat your oven to 190oC.

Dice the potatoes into bite-size chunks. Place them in a baking tray with the rest of the ingredients, and bake for about an hour. Check them after about half the time, to gently turn them and make sure every bit is covered in butter and herbs.

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