Christmas Potatoes
In my book, they must be roasted. Use a floury variety for best results.
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  1. Floury Potatoes
  2. Rapeseed oil
  3. Salt & Pepper
  4. Orange zest & finely chopped rosemary OR toasted fennel seeds and lemon zest
  1. Peel them. Halve or quarter, keeping them quite chunky.
  2. Boil in salted water till tender. Drain.
  3. Make room in your fridge to pop them in, keeping them in the colander.
  4. Let em cool for at least an hour (even better, do this bit the day before).
  5. Get a roasting tin hot. Add a slosh of rapeseed oil, enough to fully coat the tin.
  6. Pop the oiled tin in the oven to heat further. Once screaming hot, carefully tumble your cold pre-cooked spuds in.
  7. Spoon through the oil, seasoning them as you go.
  8. Roast for about an hour, turning part way through, or till fully golden and crisp.
  9. Give a final hit of salt and pepper.
  1. I like to add extra flavour with a grating of orange zest and some finely chopped rosemary tossed through when cooked, but still hot. Or add toasted fennel seeds and lemon zest.
Crystal Palace Food Market