Roasted potatoes from Nosh!
Red potatoes (Mozart) peeled with cheese slice - a tip I inherited from my late mother.
Bring potatoes to the boil. Only five minutes. Do not over-boil. They should still be firm.
As soon as the potatoes are put on the stove, get your roasting tin ready. I like to mix up oils. Put in some rapeseeed oil, a glug of olive oil and a knob of lard. You will need enough hot oil to baste the potatoes properly. Put the roasting tin in the top of your hot oven.
Above, our pork joint is roasting under foil with the potato roasting tin heating up on the top shelf. Soon the foil will be removed from the joint giving it about forty minutes of open roasting to brown.
At this point I somehow lost one of the key photos. I had drained off the par-boiled potatoes and tossed them in rosemary, salt and pepper and sieved cornflour. Then with lid firmly on the saucepan, I shook the potatoes vigorously for thirty seconds to make sure they were all coated. Then hot roasting pan out of the oven. Potatoes coated in oil - using the perforated spoon.
Back in the top of the hot oven for half an hour. Bring out and turn them over.
Back in the oven for a further fifteen minutes and then turn again. Back in for a further ten minutes or so.
And here are the finished roasted potatoes on our Sunday dinner plates along with roasted pork, roasted carrots, brussel sprouts and small homemade Yorkshire puddings that I had saved in the freezer. There was only homemade gravy and apple sauce to add - but they were waiting on the dining table.Mmmm! Crispy all over, browned without being burnt and soft inside.