Making roast potatoes is not rocket science, but making PERFECT roast potatoes is not something everyone gets right. This way of making roast potatoes was taught to my grandmother by her mother, my grandmother taught my mother and she, in turn, taught me. As yet, I do not have any children to pass this recipe on to – my chihuahua is just not into cooking – so I decided to share it with you:)
- Potatoes, peeled and quartered
- boiling water
- beef flavoured or brown onion flavoured stock powder (I use Ina Parmens beef flavoured stock powder which is vegan)
- olive oil
Pour boiling water into a large pot and dissolve enough stock powder into the water so that it tastes like flavourful salty stock. Plop potatoes into the pot, put lid on pot and bring to boil. Turn heat down to allow the potatoes to simmer for 15-20 minutes, or until cooked. Do not allow potatoes to cook to the point of being mushy – you are still going to roast them. You just want them thoroughly parboiled. Drain into a colander and allow to cool down.
Preheat your oven to 180ºC. Grease an oven pan with oil and place the potatoes into it. Drizzle potatoes generously with olive oil. Use your hands to rub the oil evenly over the potatoes – making sure that they are completely covered. Sprinkle generously with salt. Bake in the oven until potatoes are golden with crispy edges. You can flip potatoes halfway through cooking. I am deliberately not saying how long this will take as it varies greatly with your oven. It can take anything from 40 minutes to 1 hour 10 minutes.
Don’t expect any leftovers:)