Roast Potatoes

Speaking of roast beef dinner (you are reading this blog every day there’s a posting, right?) and especially what to serve with roast beef dinner, here is my favourite way to eat potatoes. It is a toss up, because french fries are tasty and baked potatoes with sour cream and chives are great, and garlic mashed potatoes are quite wonderful too, but when oven roasted potatoes are made properly, they are the best.

This is a nice side dish for the roast beef because you can prepare the potatoes while the roast beef is in the oven and, timed correctly, they’ll be done at the same time as the meat. The potatoes are crispy on the outside and soft and fluffy on the inside… lovely.

Let’s start.

Get the potatoes and peel them.

Potatoes.

Potatoes.

Cut them into evenly sized pieced. These are sort of triangular for no reason other than that’s the way I like them.

Cut potatoes.

Cut potatoes.

Parboil the potatoes, then, in the same pot with a lid on, shake the potatoes until the surfaces get roughed up.

Potatoes, after parboiling.

Potatoes, after parboiling.

Place a shallow baking dish with cooking fat into the hot oven.

Baking pan with hot fat.

Baking pan with hot fat.

Add the potatoes and stir so they’re covered with oil.

Potatoes, tossed with the fat.

Potatoes, tossed with the fat.

Put the baking pan with the potatoes in the oven and roast them. Turn the potatoes over during cooking, so all the sides get browned.

Part way along in the cooking time.

Part way along in the cooking time.

Roast potatoes.

Crispy roasted potatoes.

Crispy roasted potatoes.

Roast potatoes served with cheese scalloped onions, roast beef and roasted carrots.

Roast potatoes served with cheese scalloped onions, roast beef and roasted carrots.

Roast potatoes served with cheese scalloped onions, roast beef and roasted carrots.

Roast Potatoes

4 potatoes
2 Tbsp. fat – a combination of unsalted butter and olive oil is good

Peel the potatoes and cut each potato into three even sized pieces. Place in a saucepan of cold salted water (just deep enough to cover the potatoes) and bring to a boil. Cook for 8-10 minutes, then drain. With the lid on the saucepan, shake the pot vigorously to roughen up the surfaces of the potatoes.

Pour the fat onto a rimmed baking sheet and place in 375°F oven for 15 minutes. Pour the potatoes onto the baking sheet and stir to coat them with the fat. Bake for 50 minutes, turning the potatoes throughout the cooking time so all the sides are browned.

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