Perfect Fluffy Roasties
Crisp and Fluffy Roast Potatoes Seasoned with Rosemary
Chef Mimi is well known for her roast potatoes. Perfectly crisp and golden on the outside, mouthwateringly fluffy on the inside, and seasoned generously with rosemary salt, no Christmas dinner should be without them.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.4
Potatoes
½
Rosemary
25
Plain Flour
(Contains: Cereals containing gluten)
Instructions
Peel the potatoes and chop them into 4cm chunks. Pop them in a saucepan of water, ensuring the potatoes are completely submerged and cover with a lid or clingfilm. Leave overnight at room temperature.
While the turkey cooks, pop the large saucepan of potatoes (keeping the water) on high heat, with a generous pinch of salt and bring to the boil. Simmer until the edges have softened when you poke them with a knife, about 10 mins.
Mix the remaining chopped rosemary (leftover from the Turkey - see tab) with the plain flour (see ingredients for amount), and a large pinch of salt and pepper.
Drain the potatoes in a colander and leave for 2 mins so they drain completely.
Dry your large saucepan completely and return the potatoes to it, off the heat. Add the rosemary flour, cover with a lid and shake vigorously to 'fluff up' the potatoes and evenly distribute the flour. Tip: By doing this you create more surface area on the potatoes so they go crispier in the oven. Set the potatoes aside in their pan - we’ll roast them later.
Once the turkey is out of the oven, add a generous glug of vegetable or sunflower oil to another large baking tray. For best results, aim for 1cm of oil that completely covers the bottom of the tray (if you need to use the turkey tray, move the turkey, pigs in blankets and stuffing to a large plate or board). Pop the tray of oil into the oven - hot oil will ensure crispy potatoes. TIP: Use two baking trays if necessary so the potatoes will be in a single layer.
Once the baking tray has been in your oven for at least 10 mins, remove it and gently tip the potatoes into it - careful not to burn yourself with any spitting oil! Turn the potatoes in the oil and make sure they are in an even layer (or they won’t get crispy). Roast on the top shelf of your oven until golden and crispy, 1 hour - 1 hour 15 mins, turning halfway. Just cook for a few more mins if they aren't golden in this time.
