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    Perfect Roast Potatoes 2

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    Perfect Roast Potatoes 2

    This is not so much a recipe as a few tips for achieving the desirable crispy-but-not-black outside and fluffy interior that we all love.


    • Floury potatoes
    • Sunflower or Groundnut oil


    1. Choose a floury potato, such as Cara or King Edward. Peel, and cut fairly small - egg size, if you like.
    2. Par-boil in gently boiling salted water for about 8 minutes - stop well before they're cooked through.
    3. Leave to cool completely, then scratch roughly with a fork and season with a little fine salt.
    4. Only roast the potatoes around the beef if there is plenty of fat in the pan - at least 5mm - and plenty of room. It's better to preheat oil (sunflower or groundnut for preference) in a separate pan, adding any beef fat from the roasting tin just before the spuds go in. Do not add the potatoes until the oil is sizzling hot. Baste or turn the potatoes (carefully) as soon as they go into the pan, so they have a light coating of oil from the start.
    5. Roast for the last 50 minutes of the beef's cooking time, turning at least once. If they look like they could use a bit more crisping, leave them in after the joint has come out to rest, while you whack up the heat for the Yorkshire pudding. When the preheated pudding tin is ready you'll have to decide whether the spuds come out, or stay in for the full 15-20 minutes of pudding time.
    6. Drain well and keep in a warm oven, uncovered, and not too piled on top of each other. Season again, with salt and pepper, before serving.

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