Roast Potatoes

There are several ways to make good roast potatoes, but the target is always the same - potatoes properly cooked on the inside, and crispy and golden brown on the outside.

The easiest way to get good results is to par-boil the potatoes first, so that they are mostly cooked before the roasting process starts. Since the potatoes will cook in the steamer or in boiling water (with a little salt) in twenty minutes, you might choose to take them out at eighteen minutes.

Preheat your oven to at least 180 deg. C. That will take about twenty minutes, but a thermometer is recommended. Drain the potatoes and decant into a large glass bowl (preferably pyrex, because of the heat). Cover the bowl with a plate, and roll the potatoes around in the bowl, until they become fluffy on the outside. Allow to cool until the oven is at the right temperature.

Place the potatoes in a roasting dish, and brush them with sunflower oil, or another oil of your choice. Some people swear by goose fat, which works fine. But it really isn't necessary in order to get a good result. Turn the potatoes until they are coated on all sides.

Place in the hot oven. Turn them once during the roasting. They should be done in twenty minutes or so, but this part of the process has to be judged by eye, and according to how golden brown you want them to be. They will be properly cooked in the middle after the first few minutes, so you can take them out when you choose.