Printable Recipe: Almost Too-Perfect Roasted Potatoes

Almost Too-Perfect Roasted Potatoes

Tired of mashed potatoes? This is the perfect English roasted potato for a perfect Christmas dinner. This English recipe make the perfect potatoes-- crisp but fluffy, salty and peppery. They go perfectly with your English Christmas dinner, or a roast or... well, anything! A recipe to keep on hand all year. Serves 4.

Ingredients:
8-10 large potatoes, peeled and quartered
1-2 tbsp. salt, to taste
1-2 tbsp. pepper, to taste
1/4-1/3 C. vegetable oil

Instructions: 1. Preheat oven to 400 degrees F.

2. Place peeled and quartered potatoes in a large pot with water and a pinch of salt.

3. Bring water to a boil. Simmer potatoes about 5 to 6 minutes.

4. When potatoes are slightly softened, drain into a strainer. Shake strainer to roughen the edges of the potatoes. This will help them to crisp up properly.

5. Leave potatoes in the strainer for a few minutes to fully dry.

6. Meanwhile, pour 1/4 to 1/3 cups vegetable oil into a large roasting pan. Use enough to completely cover bottom of pan. Place oiled pan in preheated oven for several minutes.

7. Remove pan from oven. Place potatoes in the hot oil and flip them around to coat them evenly with oil. (Potatoes shouldn't be too close together-- if it's too crowded, you may need to use two pans.) Sprinkle potatoes with the salt and pepper, to taste. (Use plenty.) Bake 30 to 60 minutes until golden and crispy.

8. Every 10 minutes or so, baste the potatoes with pan oil (try not to move the potatoes around much in the pan)

9. Halfway through cooking (after about 20 minutes), turn potatoes once (maximum twice). Keep a close eye on them at the end of the cook time-- they'll burn easily.