Cook with Ginger: The Roastie Review

Ahhh Roasties...

In my opinion they are one of the best, if not THE best part of the Great British roast dinner!

Not that I confine myself to eating roast potatoes just for Sunday lunch, or on special occasions. Please observe the photo above....my dinner last night!

No, this wasn't a side dish accompanying the main part of a meal.

This WAS my main meal!

Oh yes!! Three kinds of roast potato, all on one plate. I...was...in...HEAVEN!!!

In this post, I wanted to share with you some of my tips for cooking the best everyday roastie.

1) ALWAYS par boil your potatoes. You only need to do it for about 10 minutes in salted water. This means that they will fluff up better, and leads me on to tip number two....

2) After you have par boiled, let your roasties steam in your colander, and then gently fluff them up by shaking it up and down. Those little broken bits will make for crunchier pieces of potato.

3) Get creative with your herbs and spices...don't just think that roast potatoes can go with salt and pepper. Get creative. Think about what you are going to be eating your roasties with.

My personal favourite is fennel - it kisses your roasties sweetly, and make them taste B-E-A-UTIFUL!!!

Dinner last night.
From left to right:
Coriander & garlic with salt & pepper
Basil & thyme with salt, pepper, & garlic
Cumin, paprika, with a hint of cinnamon, with crushed chillies & salt & pepper

4) Make sure you turn your roasties round halfway through cooking for even coverage. The best time for roastie cooking is about 45-50 minutes, so cooking for 25 minutes, then rotating your tray means your roasties crisp up all over! 

Now, go forth and make epic roasties...


I'm doing it all over again tonight!

Happy Cooking!

1 comment:

  1. looks good! perfect for a vegetarian!