The Secret to the Perfect Roast Potato

The Secret to the Perfect Roast Potato

The secret to perfect roast potatoes actually begin not in the kitchen, but in the supermarket - and depends on the type of potato you buy and the best for the growing season.

Rudolph potatoes are aptly named for the festive season and are a British grown, striking red variety with a snowy white inside - which can give you the ultimate roast potatoes: crispy and golden on the outside; light and fluffy on the inside.

Here are a few tips for perfecting your roast potatoes this Christmas.

  1. Preheat a roasting tray in the oven set to 200°C, gas mark 6.
  2. Peel and cut the potatoes into large chunks and rinse under cold running water.
  3. Place in a pan and cover with water. Bring to the boil, then reduce the heat and simmer gently for 5 minutes before draining and returning to the pan.
  4. Add the oil to the pan, put the lid on and then shake the pan gently to roughen up the edges of the potatoes. This is how you get the lovely crispy edges.
  5. Transfer the potatoes and any excess oil to the hot roasting tray and roast for 30-35 minutes, turning after 25 minutes, until golden brown and crispy.
  6. Season to taste, then enjoy!

Grown in Shropshire, Pembrokeshire, Oxfordshire, Lincolnshire, Cambridgeshire, Norfolk and Suffolk the potatoes are in season now. For more information visit www.rudolphpotatoes.com

Rudolph Potatoes do more than Roast

Sausage and Caramelised Onion Mash

Prep: 20 minutes
Cook: 20 minutes
Serves: 4
Sausage & Caramelised Onion Mash

Ingredients

  • 800g Rudolph Potatoes, peeled and cut into chunks
  • 100ml milk
  • 2 tbsp rapeseed oil
  • 2 onions, sliced
  • 454g pack Cumberland sausages
  • 300g pack mushrooms, sliced
  • 2 tbsp reduced salt gravy granules
  • 1 tbsp wholegrain mustard

Procedure

  1. Preheat the oven to 200oC, gas mark 6.
  2. Cook the potatoes in boiling water for 10-15 minutes until tender, drain and return to the pan. Mash with the milk.
  3. Meanwhile, heat 1 tbsp oil in a frying pan and fry the onions, covered for 7-8 minutes until golden and caramelised. Stir into the mash and season well.
  4. Heat the remaining oil in the same frying pan and fry the sausages for 3 minutes, add the mushrooms and fry for a further 3 minutes.
  5. Blend the gravy granules with 200ml boiling water and add to the pan with the mustard and bring to the boil, stirring. Transfer to an ovenproof serving dish and top with the mash.
  6. Bake for 20 minutes until golden.

Tandoori Wedges with Raita Mayo Dip

Prep: 10 minutes
Cook: 30 - 35 minutes
Serves: 4
Tandoori Wedges

Ingredients

  • 800g Rudolph Potatoes, cut into wedges
  • 2 tbsp rapeseed oil
  • 2 tbsp Tandoori paste
  • ½ tsp chilli powder
  • 1 tbsp chopped parsley
  • 75g mayonnaise
  • 150g tub natural yoghurt
  • 1 tbsp chopped mint
  • 100g cucumber, halved, de-seeded and grated

Procedure

  1. Preheat the oven to 200oC, gas mark 6.
  2. Place the potato wedges in a large food bag or bowl.
  3. Mix together the oil, Tandoori paste, chilli powder, parsley and seasoning and toss into the potatoes to evenly coat. Transfer to a large baking tray. Bake for 30-35 minutes until golden.
  4. Meanwhile, mix together the mayonnaise, yoghurt, mint and cucumber, season to taste and serve with the wedges.

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