Easy to make, warm and comforting, and hugely versatile – is there a better vegetable side dish than the roast potato? An essential component of any roast dinner, roast potatoes also work well with a salad and piece of fish. Try them with a piece of steak; they even work with an omelette.
But how to make them? Most people have their own recipe, probably passed down from a parent or grandparent. If your repertoire is missing a roastie recipe, there are several key decisions to make along the way. Take a look and see what suits you.
To pre-boil or not pre-boil?
Jamie Oliver likes to gently boil his potatoes, drain them and let them cool before roughing them up a bit in a saucepan to create textured edges that go crispy when coated in olive oil and roasted. Others prefer to simply rinse the cut potatoes to get rid of the sticky starch and roast them as they are. Either method works so have a go and find the best taste for you.
Skins on or off?
Peeling potatoes can be a strangely therapeutic task, but for others it’s a chore. The good news with roast potatoes is that they cook nicely with or without their skins, but bear in mind that leaving the skins on adds nutty flavour, texture and a more rustic look on the pate.
Big chunks or small cubes?
Obviously, larger pieces of potato take longer to cook, but they do look impressive – especially on a traditional Sunday roast dinner plate. Smaller pieces look cute and a little more Mediterranean – just think of these long, alfresco dinners you had on Greek holidays when you ate diced potatoes drizzled in olive oil and sea salt. One thing to remember, the higher the temperature of your oven, the crispier the skin.
What seasoning?
This is where you can really have some fun and transform your roasties into a gourmet side dish. The great advantage of potatoes is that they can handle pretty much any spice or herb – fresh or dried – you throw at them.
Some of the classic flavourings for roast potatoes are the simple ones. All, or any, of salt, pepper and garlic will work wonderfully. Throw in whole peeled garlic cloves to your roasting tray with the potatoes, or mince the garlic and coat the spuds in the mixture before roasting.
For a dash of warm and gentle spice, try a dusting of ground paprika. Add heat with chilli flakes, or create beautiful flavour with a scattering of dried rosemary or a few fresh sprigs of this fragrant herb. Oregano, too, will create enticing smells when roasted and create a little piece of Greece in your kitchen. A sprinkling of chopped parsley just before you bring the roast potatoes to the table adds vibrant colour.
Whatever flavouring you opt for, just make sure your potatoes are coated well in whatever oil you like to ensure a crispy finish and a golden, glistening glow.
Rule the roasties
Here's what you need to get your potatoes right
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AED 52.50 / Each
SpinneysFOOD Mediterranean Extra Virgin Olive Oil 500ml
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