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English Roasted Potatoes
Who doesn’t like potatoes? My great aunt Beth from Plymouth, England is the queen of roasted potatoes, and I’ll never forget the taste of the ones she prepared for us the last time we visited her. Believe it or not, the English make the best roasted potatoes. They are crispy and golden on the outside, and fluffy on the inside.
You’ll need:
Serves 4
Pre-heat oven to 400 F
Roast for 1½ hours
2 and a half lbs of Yukon Gold or White creamer potatoes
1 sweet potato
1 onion
2 oz vegetable oil
Salt and pepper to taste
How to:
Boil a pot of water and add a pinch of salt. In the meantime, peel the potatoes and cut each one into three chunks. Rinse them in cold water and then place them in a pot of boiling water for ten minutes. Drain the potatoes and place them back into the pot and give them a good shake. This will roughen their exterior and add to their crispiness. Heat 2 oz of vegetable oil in a small pan for one minute and pour the hot oil over the potatoes. Slice the onion and gently mix it in with the potatoes. Add salt and pepper to taste, and place in the middle rack of the oven.
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