Every single recipe for potatoes at this time of year claim they are the ‘best’.
Nanna’s BEST roasties. Aunty Kaz’s BEST mash, Old Mate’s BEST chips.
I’ve decided to call these OK roast potatoes. They’re the absolute Golden Balls of roast potatoes, but you and I can keep that secret.
These glorious bastards need flipping and shaking every ten minutes or so and you’re going to be the envy of all on that one day of the year when you’ve figuratively to come to the party. when people say “holy SHIT, these are the best potatoes I’ve ever had!’ you can say “Oh thanks, they’re ok”.
You feelin’ me?
The biggest challenge you’re going to have is how you fit them all in your pan. I’ve provided a recipe here for a kilo of potatoes (which is roughly about 2-3 spuds per person), for a party of four. Techniques are the same as is the cooking time if you want to double the recipe.
OK Roast Potatoes
Serves 4, easily doubled
1 hour cooking
1kg roasting potatoes – ask your local Vegie Monger which is best-in-show at the moment.
¼ cup olive oil (or vegetable)
Peel potatoes, if they are small enough, leave them whole otherwise chop in half/quarters. Refer to picture.
Boil the potatoes for 10 minutes, not to cook them, just to get the outsides a little fluffy. In a colander shake the living daylights out of them to get them roughed up.
Pour oil into pan and tip in potatoes. Swizzle them around to cover in oil then into the oven. Now, every ten minutes, shake them around. It’s laborious but worth it. They should take about 60 minutes to cook, just keep an eye on them as they must, must, must be golden.
When ready, tip onto a serving platter and sprinkle generously with fancy salt. They will be crunchy on the outside and have innards of fluff. Perfect.
NOTE: never salt potatoes before they go into the oven because this AS FAR AS I’M CONCERNED, makes them rubbery. Something about drawing the moisture out and all the starch freaking out.
(People are divided on the salting method – this is my way for the OK potatoes)