No-one cooks potatoes better than a northerner. You’re in luck: not only am I from Manchester, I’m also the biggest potato addict you’ll meet. Trust me when I say THESE ARE THE BEST roasties you’ll make.
Time to Cook
1 cup of olive oil
2 tablespoons of flour
2 teaspoons of season all or red salt
4 dollops of vegan butter
- Preheat your oven to 180 degrees.
- Once you’ve peeled your potatoes, cut them into really big chunks. I’m talking, 1-2 roast potatoes per potato. The bigger, the better. These beasts should take up a quarter of your plate.
- Parboil them for around 15 minutes, until they’re halfway cooked. You don’t want they to be cooked to the point of being able to mash them, otherwise they’ll fall apart.
- Drain them and sprinkle half your flour and red salt over them. You want them coated in the mixture – but if you stir them, they’ll probably break up. So gently pour them into another bowl, and pour the rest of your mixture on the side of the potatoes that aren’t yet coated. Tip them back into the pan, then back into the bowl, then back again (you catch my drift) until they’re coated. The flour will give them a light batter when cooked.
- In your roasting dish which has plenty of oil in it (I’m talking, at least a cup – maybe even 2, if you’ve got a big dish), position your potatoes LOVINGLY. Turn them over with a spoon to get them coated all round.
- Spoon knobs of butter around the dish — then put everything in the oven.
- The next bit is very important. Check them EVERY 20 MINUTES. You want to turn them over, each time. These potatoes are like puppies. The more love they give you, the more they’ll love you back.
- After about 1.5 hours of roasting, they should be just perfect.