Roasties

This is not the lowest fat way to do roast potatoes, but it makes the most delicious ones, with crispy edges and soft insides.

Roast Potatoes

Ingredients:
Potatoes (anything that says it's good for roasting - waxy is best) 1 large potato per person, 2-3 if very hungry
Butter / dripping
Salt and pepper

You will need:
A pan / a baking tray / a bowl / a colander.

Method:

1. Peel, wash and quarter the potatoes. Try to have a variety of sizes - small ones go crispier.

2. Put the potatoes in the pan and cover with water. Don't add salt to the water. Bring to the boil then reduce to a simmer for about twenty minutes. (Simmering means gently bubbling)

3. When the potatoes are not quite cooked (soft but not disintegrating), drain the water off using the colander and shake the potatoes hard in the pan.

4. Let the potatoes cool a little and then drizzle melted butter or dripping over them, (dripping is the fat that drips off meat when you roast it. Save it in a little tupperware in the fridge / freezer)  add salt and pepper to taste and place in a bowl in the fridge.

5. When you're cooking the roast (chicken / beef / lamb / pork etc) place the potatoes in the tray with the meat and roast them for between 40 and 60 minutes until they're golden brown. The edges should be a little crispy but the centres should be soft and fluffy.

Serve with roast meat, yorkshires, vegetables and gravy. Nice vegetables with a roast include: roast parsnips, roast carrots, roast onions (chuck them in the tray with the meat for about half an hour). Also a good fit: steamed green beans, peas, spinach.  If you have trouble getting the kids to eat veg, try swede and carrot mash or cauliflower cheese....