Just about everybody loves the good old roast potato and our version creates crispy roast potatoes that have character! Perfect with so many meals, there are never enough to go around.
- Servings: 4
- Prep Time: 3m
- Cook Time: 1hr 10m
- Ready In: 1hr 20m
- 6 medium or 4 large potatoes of good quality, (maris piper, King Edward, Nazca, etc)
- 12 lengths of fresh chives chopped into 10mm lengths or 3 tsps of chives from a jar
- 1-2 large handfuls of spinach
- 3 tbs of olive oil
Put the oven on a high heat, 200c, add the olive oil to a large oven proof dish and place it on the top shelf of the oven.
Whilst the oil is heating, wash the potatoes and remove any imperfections. Cut the potatoes into pieces about the size of half a lemon, (they do not have to be uniform).
Put the potatoes into the hot oil and turn so that they are thoroughly coated in oil. Cook in the oven for 20 minutes.
After 20 minutes or so, turn the temperature down depending on what is being cooked with the potatoes.
Every 20 minutes or so turn them. Use a spatula to get underneath the potato so that it stays intact and does not stick. There should always be a little oil in the dish but not so much that they are soaking in oil.
30 minutes from serving time, turn again and sprinkle the chives over the potatoes. Ideally turn the heat back up, brown but do not burn.
Do not allow the potatoes to stand, they should be served piping hot. When removed from the oven just before serving add the spinach. Do not place back in the oven, the hot oil and potatoes cook the spinach. Serve sizzling. The potatoes if cooked correctly will all appear individual and have character.
Do not turn the potatoes temperature below 180 degrees centigrade in the oven even if other items are not cooked as they lose their crispness.
Only put gravy on the potatoes at the time of eating.
Serve in a clean hot dish if wanted if the cooking dish is looking shabby.
If cooking around the meat do not allow to sit in too much liquid as they will not be crispy.
Turn regularly and ensure always coated in oil.
- Large oven dish
- Metal spatula or other