Nothing tastes quite so much like Britain as a good roast potato. It’s the nation’s favorite part of the national roast dinner, because of its heartiness, its tastiness, and the wholesome way that it complements a meal. Here’s how to make perfect roast potatoes in a few simple steps.
Prepare the Potatoes
The best potatoes for roasting are large King Edwards. Peel the skin off of the potatoes and chop them up into chunks. Each potato should produce about four to five chunks. Place the chunks onto a baking tray.
Add Seasoning
Apply olive oil onto each of the potatoes. Try to make sure that each potato is fully covered. Next, season with salt, pepper, and rosemary. Toss the potatoes until coated.
Bake
Bake the potatoes in the oven at 415 F for 30 minutes, or until crispy. For best results, take them out when the outside is golden and crispy, while the inside is beautifully fluffy.
Serve
Leave to stand for five minutes before serving. This helps let the potatoes dry out so that they are perfectly crispy yet juicy inside. When they’re ready, they go best with a plate of roast chicken, vegetables, and yorkshore puddings. Serve with gravy and English mustard.
