So the day before yesterday was a Sunday and we all know that Sunday wouldn't be a Sunday without some kind of a roast dinner! It was my turn to cook and to be honest while i wasn't really in the mood, i ended up concocting some rather tasty tatties to go with our roast chicken! I love my roast potatoes like the rest of them but i felt like doing something a little different. Now i'm no Gordon Ramsey or Jamie Oliver but i know what tastes good and so whilst i was placing the peeled potatoes into the roaster with drizzles of sunflower oil to make them all crispy, i decided to sprinkle some paprika on and add some fresh tyme and onion. Pretty simple and the potatoes turned out lovely. My other half enjoyed them too.
So here is a step by step guide on roast tatties for those of you who are still inclined to go out and buy Aunt Bessies hehe!
1. Peel 2 large potatoes
2. Cut into quarters and cut the quarters again if you like your potatoes a little smaller
3. Bring a pan of lightly salted water to the boil and par boil the potatoes for 15-20 mins.
4. Pre Heat the oven to Gas Mark 5/6
5. Line a baking tin with some foil, shiny side up and wait for the potatoes to boil
6.Now place the potatoes evenly on the foil and sprinkle with ground black peppercorns mixed with a little salt and drizzle with sunflower oil. This will help to crisp the potatoes up and make them nice and brown.
7. Place in the oven for 30 mins
8. After 30 mins take out and turn the potatoes over. Sprinkle some paprika over them and add some sprigs of fresh tyme underneath making sure they are coated in the sunflower oil or they will burn.
9. Optional - chop some onion and place amongst the potatoes
10. Roast for a further 15 mins or until the potatoes have gone a lovely golden colour and then remove from the over to cool down, ready for serving!
Voila! Very simple! The secret is in the timing. Always allow at least 30 - 45mins roasting time after par boiling the potatoes.
What tips and tricks do you have for roast tatties?
Luv Holly xx