First step is to get hold of good quality British potatoes, preferably from a local farmer or Farmer’s market. Desiree, King Edwards or Maris Piper are all good...
Peel and cut into good size chunks (small pieces go a bit mushy)
If your oven is not already on, turn it up to 200c/Fan-180 gas 6 .
Place enough Fussels cold, fresh pressed rapeseed oil in a roasting tin to cover the bottom of it generously, and place in the oven.
Place in a deep pan and bring the water to the boil and as they start to soften on the outside (check carefully with a knife), take them off the heat and drain.
Now put a lid on the pan and shake vigourously so that the outer edges of the potatoes are roughed up. This will help to give the finished roasties a crisp crunchy finish.
If the oil is now sizzling, carefully add the potatoes and ensure they are coated with the oil.
They should take about 50mins to cook, and to help them crisp and golden effectively, turn them a couple of times.
If you are feeling adventurous, then try adding chopped thyme or rosemary when you put the potatoes in to cook. I also like to sprinkle some sea salt on top as I serve them.
Guest Post Credits- Fussels Fine Foods
