Roast potatoes can be a hard nut to crack! Fortunately, this fantastic method and recipe shows you how to make the perfect roast potato every time. It’s simple yet incredibly effective, it just takes the right amount of oil, fat and cooking time; discover the ultimate method below:
Add the potatoes to cold water and bring to the boil. Don't leave the potatoes in the water for more than 10 minutes in total.
Drain them and coat in the oil or fat of your choice. Use 15ml (1 tblspn) /25g (1oz) fat for each 450g (1lb) of potatoes.
Roast in an oven preheated to 200°C/425°F/Gas mark 6 for approximately 45 minutes, turning twice.
Jo Pratt made a video for us. She cooks perfect roast potatoes.
175g fluffy potatoes (such as Maris Piper) per person
Boulangère potatoes are delicious with steak. Thinly sliced smooth potatoes, such as Desiree are slowly baked until they are golden on top and soft below
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
This campaign was originally produced in the framework of a programme co-financed by the European Union