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I think we all have memories of perfect Sunday lunches with friends and family. Many of those memories include the perfectly roasted potatoes, made lovingly by a mother or grandmother, aunt or sister…
Roasting potatoes might come easy to some, but others would love to know the secret to the perfect roast potatoes. There are many ways of doing this and the number of recipes on the internet is endless. However, this recipe is the tried and tested method, used by our grandmothers. Easy enough to follow even for novice cooks.
After roasting your potatoes, place them in the same roasting pan as your meat roast and coat them for about 5 minutes with the juice of the roast. It’s the best ever!
You can use duck or goose fat for a luxurious taste.
Roast Potatoes should be: Crispy on the outside, fluffy on the inside, and with a delicious lemony flavor.
Cut your par-boiled potatoes up in wedges, dress them with the following sauce, and bake them straight in the oven at 200 °C until golden brown.
“Their common names can make things very confusing because the common name for (Origanum majorana) is Marjoram or Sweet Marjoram, while (Origanum Vulgaris) is often called Oregano, Wild Marjoram, or simply, Marjoram. In Afrikaans Oregano is called Oreganum and Marjoram is Marjolein.” – gardeninginsouthafrica.co.za
Which potatoes are best to use for making the perfect roast potatoes?
There are different cultivars in different countries. (Like Yukon gold from Canada or BP1 from South Africa, and many more.)
The best option is to look on the package (it might say “best for…” or you can ask the Greengrocer. They will know which is the best.
Low- to medium-starch potatoes, are well suited to roasting, mashing, baked dishes, and soups.