We all love potatoes, especially wonderful Roast Potatoes – but these are very crunchy on the outside and soft and fluffy on the inside. Is there a secret to it? Well, I am not sure, as everyone says, they make the best ones, but to me it’s like Yorkshire puddings – I think I make the best ones until I tried some from a chef I used to know long time ago, but I can now say I make the best Roast Potatoes and the best Yorkshire pudding.
Who taught me how cook these two dishes? Well, it was an Australian chef called .Gordon well if you ever read this one day Gordon, I would like to thank you and shake your hand! I remember Delia Smith, a long time ago, she added flour to her roast potatoes and gave them a good shake. I sometimes add coarse semolina, trust me, I’ve tried making Roast Potatoes in many different ways, but I think this is the best way…..
Roast potatoes seem to be one thing that everyone (in the UK) judges the quality of a Sunday roast by – it seems to be the measure of how good the entire meal is!
My son loves his grandma’s Roast Potatoes, so you see what I mean – we all have our own way of cooking good food, so perhaps there’s no such thing as ‘the best’ – just what people prefer.
Now let’s get roasting: