vegetable - roast potatoes
t=teaspoon T=tablespoon
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Roast Potatoes
This is generally how 'proper' English style roast potatoes are done (but of course from family to family there is a matter of opinion if they are parboiled or not, etc.) - a very disputed subject. They should have a golden brown crust and be lovely and fluffy on the inside.
2-3 not too small potatoes per person or use medium ones cut in half
a little butter
Peel the potatoes and pierce once with a knife in the middle. If using medium ones, slice lengthways in half. Parboil for 5 minutes and drain. Melt the butter (or bacon fat-I prefer butter). Baste the potatoes well with the butter and place around a roast or to one side of the dish (again, this is disputed). Half way through the roasting, turn them once only. (And here again, the dispute is whether they should be turned to get that lovely brown crust, so you see why I wrote 'proper' with single quotes.)
Me? I put them around the roast if there is room, if not at on end and I turn them once. I don't worry much about potato protocol. They will be delicious!
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