Roast potatoes are a non-negotiable on the British Christmas dinner. A pile of rich, crispy potatoes underpins the quintessential British roast. As a supplement or flavourful replacement for mashed potatoes, they’re as British as the queen. Why not bring them across the atlantic and to your christmas dinner table this year?
Prep time: 20-25 minutes
Cooking time: 1 hour
Resting time: 10 minutes
Ingredients
4 large potatoes
Tbsp salted butter
Tsp salt
Tsp pepper
2 tbsp flour
2 beef stock cubes
100 ml olive oil
Method
- First, put a pan of water on to boil.
- Now peel the potatoes.
- Then, once peeled, cut the potato in half, then cut each half in half again, then cut those four pieces in half again. They should now be rounded cube-ish shapes.
- Add the potatoes to the boiling water and parboil for around 15 minutes.
- Drain the potatoes. They should still fluffy on the edges but still in tact.
- Add the butter to the pan and stir until the potatoes are coated in butter.
- Now add the salt and pepper and mix
- Now sieve the flour over the potatoes and shake about until they’re all evenly coated.
- Now break 2 stock cubes evenly over the potatoes.
- Put the pan lid on the pan and shake the potatoes vigorously, this should fluff up the potatoes further and spread the coating more evenly.
- Add the olive oil to the pan and swirl around so the oil covers all potatoes. Allow the potatoes to cool for half an hour.
- Now, add to a roasting tin and put in an oven pre-heated to 390 degrees fahrenheit.
- Roast the potatoes for an hour and then remove and allow to rest for 10 minutes before serving.
We hope you enjoy bringing this traditional british potato dish to your family this Christmas time and, remember, add plenty of gravy!
