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Roast Potatoes
- Serves
eight to ten
- Difficulty
Easy
By Rowley Leigh
Published 2018
Most people fail to get the best results by draining the potatoes before they are fully cooked, resulting in too much moisture being trapped inside. The aim is to get a dry, fluffy texture.
Ingredients
1.3 kg 3 lb
Method
Cut the potatoes into small pieces – about the size of a golf ball – of irregular proportion (that is, with round and straight sides) and cover with cold water in a saucepan. Add a teaspoon of salt, and bring to the boil, then turn
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