Cook1 hr 30 mins
With the right kind of potatoes, these are the best in the world. I've been known to make myself a plate of "Astrid" (type of tater) roast potatoes and just have that for dinner. But then, I'm not strong on self-discipline.
- Heat oven to 400 deg F/200 deg Celsius.
- Peel the potatoes and if large enough, slice each in two.
- Boil them until the outside starts to flake a little and the potatoes are tender.
- (Here the type of potato comes into play. The hard white types are not as good for this, as they do not threaten to collapse, like a good soft yellow potato does, and which make the best roast potatoes. The best is then to cook them until a skewer goes through, score the skin with a fork, and go ahead -- ).
- Lift out the soft, cooked potatoes with a slotted spoon and put them, hot and drained, in a small plastic or other bowl.
- Pour over about 1/2 cup canola or sunflower oil, and shake or roll around carefully with a spoon until well coated with oil.
- Do NOT use any salt on the potatoes.
- When well coated with oil, lift with a slotted spoon into an oven dish (like pyrex).
- Bake for an hour or more, until potatoes are dark golden brown and crispy on the outside.
- It's usually nearer to 2 hours -- You want that dark brown which indicates a thoroughly baked potato.
- Never cover at any stage, even if you have to keep them warm for a while.
- Break open at the table, and season with a good sea salt like Maldon.