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Potatoes are your friend...

Yes they are cheap; for a mere £2 you get a whopping amount of potatoes. All the starch you need when you're not feeling the 'rice vibe'. 

A must for those potato fanatics out there!

How do you perfectly roast your spuds?

Perfectly roasted spuds or potatoes only require these two rules:

(1) Crispy and golden on the outside

(2) Fluffy on the inside

This also applies to chips!

Personally new potatoes are my favourite - they might be small but they do pack quite a lot of starch and it makes you reasonably full. Perfect for boiling and roasting; I find boiling spuds a bit boring therefore roasting them might enrich the overall flavour and leave you wanting for more.

 

 

New potatoes normally take 15-20 minutes to cook - but in this case since we aren't just going to eat boiled potatoes, shorten the time to 10 minutes.

 

Preheat your oven to 200 degrees Celsius whilst boiling the new potatoes. Ensure the potatoes stop cooking when out from heat by soaking these spuds in cold water.

Natural herby flavour is a must for roast potatoes or spuds - the best one and yet prime option is thyme. Use fresh ones if possible; remove the leaves from the stalks and sprinkle on top, but don't throw away the stalk - leave it in the baking tray.

 

And of course, rosemary is another good option. In case there aren't any fresh ones, use dried ones instead.

 

Drizzle extra virgin olive oil - be GENEROUS. This ensures the shiny surface of the spuds and a nice colour to the skins.

 

Last but not least, SALT AND PEPPER. Mix well with hands, then pop in the oven for 25 minutes (minimum 20 minutes).

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