Tuesday, 17 January 2017
Recipe: Best Roast Potatoes
I found this recipe in one of the older Slimming World magazines, and if I'm honest, over the years I've definitely had my share of roast potatoes, and these were definitely up there with the best of them.
I've seen plenty of recipes that call for Oxo cubes, and leaving them for hours in the oven to get that crispiness on the outside, but with this method all you'll need are a few simple ingredients and a good appetite ready!
Potatoes - peeled, washed and chopped to a regular size
Sprigs of Thyme
Preheat your oven to 180° C, and add boiling water to a saucepan. Once you've peeled, washed and cut your potatoes into medium sized pieces, boil them in the saucepan for ten minutes. Empty the water out of the saucepan, and then keeping the lid on the saucepan hold the saucepan and lid firmly in your hands, and shake the potatoes around inside. This will bruise the potatoes so that when they are roasting, you'll get some lovely crispy pieces on the outside.
Using frylight, spray your roasting dish first, and then the potatoes when you have added them to your dish.
Pop in the oven for twenty minutes, or until they need to be turned. In the meantime, prep your garlic cloves by peeling the skin off them, but leaving the clove whole, halve your shallots, and prepare 2 tsps of thyme. When you are turning your potatoes over to brown them on the other side, add the garlic, shallots and thyme to the dish. They'll add such a nice flavour to the dish.
Roast the potatoes for a further 15 minutes, or until fully browned and serve.
We've been having so many more roast dinners since I first starting cooking these, but of course they could be served in any number of ways.
Top Tip: Pre-peel and wash your potatoes, and keep portions in a ziplock bag in the freezer for when they're needed.