Sides
Roast Potatoes
Recipe by Tiffin and Tea
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In my opinion, a Sunday Roast is incomplete without a good Potato side and these are the best crunchy salty roast potatoes with a creamy fluffy interior.
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- 2 kg Potatoes I use King Edward or Maris Piper, peeled and chopped into 2 inch quarters
- Pinch Salt
- ½ tsp Bircarbonate of Soda, Optional
- 5 tbsp Olive Oil or Veg OIl, Goose Fat, Duck Fat
- NADA Flaky Salt
Utensils
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Step 1
Place Potatoes in a pot with enough cold Water to cover the potatoes plus 1 inch on top, a pinch of Salt and a pinch of Bicarbonate of Soda. Boil for 10 – 12 minutes.
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Step 2
Drain the potatoes in a colander. Let them rest for 3 – 4 minutes and then place them back into the pot with the lid on. Shake the pot with the potatoes in to rough up the edges. The potatoes will start to fluff up.
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Step 3
Preheat the Grill with the Oil for 5 – 10 minutes at 200C. It should be very hot. Then carefully add the Potatoes. Turn the temperature down to 190 C. Cook for 25 – 30 minutes, baste regularly throughout and give them a good shake. Serve with a sprinkling of Salt.
