For me the best part of a roast dinner is the roast potato. The perfect roastie is crisp on the outside but soft and fluffy on the inside. I love them smothered with gravy and I am also quite partial to the odd leftover served cold with a little bit of sea salt.
I have been on the hunt for the perfect roast potato recipe and think I may now have found it. I'm going to be doing these with my Christmas roast so hopefully the family will think they are perfect too.
Did you know that to save time before a big meal you can peel and chop the potatoes the night before and leave them in a pan of very cold water. Just pop the lid on and they will be ready to go the next day.
Ingredients (serves 4)
2 tbsp plain flour
1/8 - 1/4 tablespoon mustard powder (depending on taste)
pinch of sea salt
1/4 tablespoon paprika
ground black pepper
4 large potatoes
Peel and chop the potatoes. Put them into a large pan of boiling water and par-boil for around 10 mins until they are soft but not falling apart.
Meanwhile make up the coating by mixing together the flour, mustard powder, salt, paprika and pepper.
When the potatoes are done drain them and return them to the pan along with the butter which will begin to melt. Stir the butter through until all the potatoes are covered. Then add the coating mix, put on a lid on the pan and shake well.
Spread the potatoes onto a baking tray and cook in a high oven for around 45 minutes until they are perfectly crisp!