TOM’S ROAST POTATOES
My husband is renowned for his roast potatoes, so much so that friends when they make roast potatoes at home use his recipe and actually call them “Tom’s Potatoes”!!!
- Large Rooster Potatoes
- Olive Oil
- Herbs of choice (Rosemary, Sage, Thyme – depending of what you are serving them with)
- Ground Black Pepper
This is a two step process!!!
Peel and thickly slice the potatoes. Rinse in cold water and then steam for 20 minutes. (We have a steam oven so we cut them into slices first, but you could cut the potatoes in half, steam them in a saucepan and then cut them into slices once they have cooled).
Allow the potatoes to cool, if possible put them into the fridge for a few hours once they are cool, to draw all the moisture out of them. This makes them very fluffy inside!
Preheat oven to 200 degrees and have your roasting tray in the oven to heat up.
In a large bowl add Olive Oil, Herbs, Salt and Pepper, and thoroughly but carefully mix through the potatoes to allow them to soak up the olive oil.
Put the Potato slices carefully onto the hot tray, don’t overcrowd them, use two trays if necessary.
Roast for 1 hour, turning them carefully every 20 minutes or so. You want them to be nicely browned on the outside and fluffy on the inside!
Sprinkle with some chopped parsley and enjoy !!!!