RICHARD'S ROAST POTATOES
Traditionally potatoes were peeled & parboiled before roastint to give a crunchy outside. However the skin can be left on & the potatoes cooked a little longer.
Use Agria for best results.
Peel if preferred.
Cut into even sized pieces.
Preheat the oven to 200°C.
Parboil potatoes in water for 8-10 minutes or until the outer layer of the potato is cooked [optional].
Place a little oil in a pan & toss the potatoes to coat.
Alternatively, use an oil spray to ensure even coating.
Roast in preheated overn for 35-45 minutes, depending on the size the potato pieces are.
Turn a couple of times during cooking.
When golden brown, season & serve immediately.
For roast potatoes with a difference
Country style chips: cut potatoes into thick slices.
Criss-cross potatoes: cut in half then cut criss-cross patterns with a sharp knife in the cut surface. Brush with oil & bake cut side up.
Hasselback: place a potato in the hollow of a large spoon & make vertical slices. The spoon will stop the potato being cut right through. Brush with oil.
Zesty roast potatoes: potatoes roasted with lemon & thyme.
Wedges: cut each potato into about 8 wedges.
Leave the potato skin on because there is fibre in the skin.
The larger the size of the potato pieces, the less oil they will absorb.
Spray oil coats potatoes evenly & uses less oil.
Use oil, rather than clarified butter or dripping.
Use flavourings such as garlic, or fresh herbs such as rosemary or thyme instead of salt.