Arabella Boxer's Book of English Food by Arabella Boxer

Author:Arabella Boxer [Boxer, Arabella]
Language: eng
Format: epub
ISBN: 9780241961674
Publisher: Penguin Books Ltd
Published: 2012-05-28T16:00:00+00:00

ROAST POTATOES

Roast potatoes are usually cooked in the same tin as the joint they are to accompany, but I prefer to cook them separately, while the joint ‘rests’.

680–900g potatoes, preferably King Edwards

3–4 tablespoons (45–55g) dripping, fat or olive oil

sea salt

Peel the potatoes and cut in halves or quarters, depending on size. Put them in a pan, cover with lightly salted cold water and bring to the boil. Cook for 5 minutes, uncovered, then drain in a colander. When cool enough to handle, dry them in a cloth and rough up the cut surfaces with a fork. If a joint is already cooking, take some of the fat from the tin and put in a shallow baking dish. Heat this in the oven for 5 minutes, then lay the potatoes in it, turning them to coat with fat. (If no joint is cooking, use goose or duck fat, beef dripping or olive oil.) Roast them uncovered, for 35–40 minutes, turning frequently, at 220°C/gas 7. When golden brown and crusty all over, drain them on soft paper and sprinkle with sea salt. Serves 4–6. AB

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