Roast Potatoes
-
Recipe serves 8-10
-
Preparation Time
15 min
- Cooking Time
30 min
Ingredients
- 2kg white potatoes (I prefer Maris Piper)
- 1–2 Knorr Vegetable Stock Cubes
- 120g butter to give you 70g clarified butter (you can also use goose fat or oil)
Method
- Pre-heat your oven to 200°C, 180°C fan oven, Gas Mark 6; put your roasting tin in the oven, so that it pre-heats as well.
- Make your clarified butter: melt the butter in a saucepan and allow to cool. Once the water has evaporated, skim off any solids that float to the surface. Pour the clarified butter into a large bowl, being careful not to include any of the milk solids. This butter can be used to cook at higher temperatures without burning.
- Peel and cut the potatoes in half (to about the size of an egg). Place in cold water and bring to the boil. This normally takes 10 minutes.
- Now remove them from the pan and rinse in cold water. This leaves them just a little parboiled, not fully cooked.
- Dissolve 1 Knorr Vegetable Stock Cube into your clarified butter. Add some of that mixture to a hot roasting tin.
- Throw the potatoes into the tin and toss the rest of the butter in after them. Put it all into the oven for about 30 minutes. Remember to leave the potatoes alone whilst cooking – no need to keep checking on them!
- Healthy Tip: Substitute 4–5 tablespoons of olive oil for clarified butter.
