Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients (serves 8):
10 Large floury potatoes e.g Maris Piper
Method: 1- Peel the potatoes and chop into quarters
2 tbsp flour
salt and black pepper
2- Put in a saucepan and cover with water.
3- Add a tsp of salt, and bring to the boil.
4- cook for roughly 10 minutes until the potatoes are par-boiled, you should be able to stick a sharp knife into them.
5- In the meantime, pour a large slug of olive oil into a roasting tin, so that the bottom of the tin is totally covered. Heat in the oven until smoking.
6- Remove the potatoes from the heat and drain in a colander, allowing all the steam and moisture to escape.
7- Sprinkle the flour over the potatoes and toss.
8- Take the roasting tin out of the oven, being very careful not to burn yourself on the oil. Using kitchen tongs, arrange the potatoes in the tin, Grind black pepper on top.
9- Return the tin to the oven and cook the potatoes for approximately one hour. Turn and baste them with oil half way through cooking.
10- Using tongs, transfer the roast potatoes into a warmed servng bowl, sprinkle with salt and serve immediately