Preparation Time: 10 minutes
Cooking Time: 70 minutes
How many days before Christmas can this be prepared/made: make on day (ideally)
My granny made the best roast potatoes in the World. Better than mine, better than yours and sorry, but better than your mamas too!
Completely irrelevant as this way of doing it is mine, but just wanted to pay my granny some respect.
The trick to really good roast potatoes is par-boiling, shaking vigorously in the pan (fluffiness) and then roasting in goose/duck fat (crispiness). The last part is obviously a no go for vegans, so we have to make sure we use the most suitable fat we can. Olive oil won’t cut it as the smoke point is too low, we need this to get blisteringly hot and vegetable oil does just that. Get it SMOKING hot before adding the potatoes to the pan, this will help blacken the carrots and parsnips.
Keep the flavouring simple, don’t use semolina and add the juice of an orange to the carrots and parsnips. It makes all the difference.
- 4 equally sized potatoes (around 250g each), peeled and quartered
- 4 carrots, peeled and sliced in half lengthways
- 4 parsnips, peeled and sliced in half lengthways
- 4 cloves garlic, peeled
- 1 orange
- fresh thyme
- fresh rosemary
- salt and pepper
- vegetable oil
- Take your largest baking tray and pour enough vegetable oil in to cover the base by a few mm. Turn your oven to 200 degrees celsius and put the pan in whilst you prep. Do not skip this part
- Bring a large pan of salted water to boil over a high heat
- Add the potatoes and carrots and boil for 5 minutes
- Add the parsnips and keep going for another 4 minutes
- Drain everything in a colander and put the carrots and parsnips in a bowl. Place the potatoes back in the (now dry) saucepan. The next step is vital to a perfect roast potato, shake the pan vigorously to really fluff up the potato. Don’t go mental here otherwise they will break, but enough effort to really scuff the sides up. This is crucial to a good roast potato as it creates the fluffiness in the middle. I know because my granny told me and she was a better cook than you or I!!
- Now, grate the rind of the orange into the bowl with the carrots and parsnips and squeeze the juice onto them. Mix everything around and make sure each part of the veg is covered
- Take your pan out of the oven and drop all the veg into it. The oil will go crazy and be totally liquid. If it doesn’t, you didn’t let it heat long enough, but if you did it at the start, that won’t be a problem
- Add the garlic and some fresh rosemary and thyme
- Shake everything about and if needed, use some tongs to turn the potatoes over. You want every inch of each veg covered in oil. Make sure that everything in the pan is on a single level. You don’t want anything stacked, in fact it is better to do this in two batches or on multiple trays if everything is too crowded
- Season with salt and pepper and throw back into the oven. Roast for about an hour, turning everything over half way. Check around 45 minutes to make sure everything isn’t burning. Note: the carrots and parsnips will almost blacken. This is perfect and where the flavour lies, don’t worry about them, but don’t go TOO mad. Blackening and burning are very different
- Get it into ya!!!
Christmas “The Collection”
Time to stop being a miserable git. It’s Christmas. Carols are not my thing but Christmas songs are excellent! Ha
This album won’t change for the duration of this series. I mean, why the hell would it?????
Listen – but do yourself a favour and buy it on vinyl!
The link isn’t working. Please use the spotify link from my Seitan recipe