A poll on BBC Wiltshire resulted in a resounding 77% of voters opting for serving home-made roasties with Christmas Dinner, rather than using frozen ones. Here's a quick and easy guide to making it stress-free and easy to day to put home-made roasties on the table without wearing yourself out in the process.
A day or two before get your potatoes prepped when you are not under pressure:
- Peel potatoes and cut into cubes (approximately 5 cms). Allow about 225g potato per person
- Put into saucepan and cover with cold water. Add 1 teaspoon salt and bring to the boil.
- Cover with lid and boil for 10 mins.
- Drain potatoes, put back in saucepan, put on the lid and gently shake, so that the outside of the potatoes get 'fluffed up'.
- Transfer to a roasting tray, drizzle over a generous ampunt of whatever oil you have in the cupboard and toss the potatoes round in it with a large spoon or your (clean!) hands. We use local cold-pressed rapeseed oil. Duck fat or goosefat are also popular choices at this time of year and, whilst they have a lovely flavour and give good crispiness, we're trying to make this stress free so you don't have to go searching for any special ingredients.
- Cover (tea towel/beeswax cloth/greaseproof if trying to cut down on clingfilm) and put in the fridge.
- On Christmas Day, take out of fridge early to allow to come to room temperature.
- Season potatoes with sprinkling of salt and a few grids of pepper and put in preheated oven 220C/200Fan/Gas 7 and cook for 20 - 30 minutes until golden brown and crispy.
- Serve with pride