Roasting potatoes
NZ_ROASTING_POTATOES_Top
Easy roasts with Taste the Difference roasting potatoes
To succeed in your quest for the perfect roast potatoes, start with Taste the Difference roasting potatoes.
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Cut and peel the potatoes at off-centre angles
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Wash the cut potatoes and place in a pan of cold water with a little salt
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Cook until firm, a knife should slide in easily
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Drain the potatoes and shake them to roughens up the cooked edges
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The best fat for roasting is the meat fat but failing that use lard or goose fat – it needs to have a high smoking point so olive oil is not suitable
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Place the potatoes in a roasting tray baste each potato this seals them immediately and prevents them sticking
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During roasting turn the potatoes over once or twice
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Sprinkle the potatoes with a little crushed salt before serving
- Once the potatoes are out of the oven they should not be covered to keep them warm. This is because the steam will descend back into the potatoes and make them soggy